window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_130864": {
"type": "attachments",
"id": "bayareabites_130864",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130864",
"found": true
},
"parent": 130715,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-sausages-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1539373815,
"modified": 1539373858,
"caption": "Sausages with different toppings available.",
"description": "Sausages with different toppings available.",
"title": "Sausages with different toppings available.",
"credit": "Kenji Lopez-Alt/Wursthall",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130738": {
"type": "attachments",
"id": "bayareabites_130738",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130738",
"found": true
},
"parent": 130730,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-960x641.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 641
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11.jpg",
"width": 1920,
"height": 1282
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-1180x788.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 788
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-1200x801.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 801
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-1920x1282.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1282
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-1180x788.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 788
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-1920x1282.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1282
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-768x513.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 513
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_11-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1539121115,
"modified": 1539121115,
"caption": null,
"description": null,
"title": "BiteUnite_11",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130608": {
"type": "attachments",
"id": "bayareabites_130608",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130608",
"found": true
},
"parent": 130595,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-520x293.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-2-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1538023612,
"modified": 1538023941,
"caption": "Kagawa-Ya Udon's Kitsune Udon with Tempura",
"description": "Kagawa-Ya Udon's Kitsune Udon with Tempura",
"title": "Kagawa-Ya Udon's Kitsune Udon with Tempura",
"credit": "Robby Myers",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130379": {
"type": "attachments",
"id": "bayareabites_130379",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130379",
"found": true
},
"parent": 130377,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4.jpg",
"width": 1000,
"height": 666
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-4-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1536888167,
"modified": 1537304729,
"caption": "Gizdich Ranch Apple Olallieberry Pie ",
"description": "Gizdich Ranch Apple Olallieberry Pie ",
"title": "Gizdich Ranch Apple Olallieberry Pie",
"credit": "Connie Tcheng via Yelp",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130337": {
"type": "attachments",
"id": "bayareabites_130337",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130337",
"found": true
},
"parent": 130314,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-520x352.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 352
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-960x650.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 650
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-375x254.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 254
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635.jpg",
"width": 1920,
"height": 1300
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-1020x691.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 691
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-1200x813.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-768x520.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 520
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4635-240x163.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 163
}
},
"publishDate": 1536523502,
"modified": 1536523538,
"caption": "The Trick Dog Chicken Nuggets.",
"description": "The Trick Dog Chicken Nuggets.",
"title": "Trick Dog Chicken Nuggets",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130183": {
"type": "attachments",
"id": "bayareabites_130183",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130183",
"found": true
},
"parent": 130171,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-e1535388844860.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/LeadPhoto2-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1535388821,
"modified": 1535388874,
"caption": "Students learn how to make salsa verde pork tacos.",
"description": "Students learn how to make salsa verde pork tacos.",
"title": "Students learn how to make salsa verde pork tacos.",
"credit": "The Cooking Project",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129983": {
"type": "attachments",
"id": "bayareabites_129983",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129983",
"found": true
},
"parent": 129981,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-520x352.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 352
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-960x650.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 650
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-375x254.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 254
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE.jpg",
"width": 1920,
"height": 1300
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1020x691.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 691
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1200x813.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-768x520.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 520
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/08/HERO-IMAGE-240x163.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 163
}
},
"publishDate": 1533157679,
"modified": 1533157968,
"caption": "The Nanazaka and The Sword and Samurai cocktails at Roka Akor.",
"description": "The Nanazaka and The Sword and Samurai cocktails at Roka Akor.",
"title": "5 Drinks to Drink When You’re Not Drinking HERO IMAGE",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129917": {
"type": "attachments",
"id": "bayareabites_129917",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129917",
"found": true
},
"parent": 129373,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/la-cocina-5-graduates1a-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1532659760,
"modified": 1532660081,
"caption": "Five La Cocina Graduates",
"description": null,
"title": "la-cocina-5-graduates1a",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129532": {
"type": "attachments",
"id": "bayareabites_129532",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129532",
"found": true
},
"parent": 129312,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1200x900.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 900
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3601-new-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1532158113,
"modified": 1532464902,
"caption": "Beloved Café's Green Goddess Bowl ($13): avocado, spinach, dates, ginger, lime, coconut water, topped with homemade granola, banana, fresh berries, goji berries, hemp seeds, chia seeds and maca. This bowl was great for getting energized at the start of a day. A perfect combo of sweet and savory.",
"description": null,
"title": "IMG_3601-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_129347": {
"type": "attachments",
"id": "bayareabites_129347",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "129347",
"found": true
},
"parent": 129326,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-520x352.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 352
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-960x650.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 650
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-375x254.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 254
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna.jpg",
"width": 1920,
"height": 1300
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1020x691.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 691
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1200x813.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-768x520.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 520
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-uses-ahi-tuna-240x163.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 163
}
},
"publishDate": 1531182046,
"modified": 1531245628,
"caption": "The Chino-Peruano Cebiche uses ahi tuna at Piqueo’s",
"description": null,
"title": "The Chino-Peruano Cebiche uses ahi tuna",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_128932": {
"type": "attachments",
"id": "bayareabites_128932",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "128932",
"found": true
},
"parent": 128908,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-520x352.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 352
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-160x108.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-960x650.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 650
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-375x254.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 254
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour.jpg",
"width": 1920,
"height": 1300
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-1020x691.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 691
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-1200x813.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-1180x799.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 799
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-1920x1300.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1300
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-768x520.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 520
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/Among-the-Pride-themed-Macarons-are-bellini-and-midori-sour-240x163.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 163
}
},
"publishDate": 1528755825,
"modified": 1528759733,
"caption": "Among the Pride-themed Macarons are bellini and midori sour.",
"description": "Among the Pride-themed Macarons are bellini and midori sour.",
"title": "Among the Pride-themed Macarons are bellini and midori sour",
"credit": "Patrick Wong",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_128704": {
"type": "attachments",
"id": "bayareabites_128704",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "128704",
"found": true
},
"parent": 128689,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1024x576.jpg",
"width": 1024,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg",
"width": 1024,
"height": 682
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1528152170,
"modified": 1528154982,
"caption": "Small But Mighty: Café la Haye, Sonoma",
"description": null,
"title": "Cafe La Haye",
"credit": "Beth Schlanker",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_129373": {
"type": "authors",
"id": "byline_bayareabites_129373",
"meta": {
"override": true
},
"slug": "byline_bayareabites_129373",
"name": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
"isLoading": false
},
"byline_bayareabites_128689": {
"type": "authors",
"id": "byline_bayareabites_128689",
"meta": {
"override": true
},
"slug": "byline_bayareabites_128689",
"name": "Heather Irwin, Diane Peterson, Carey Sweet, \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"patrickwong": {
"type": "authors",
"id": "11494",
"meta": {
"index": "authors_1716337520",
"id": "11494",
"found": true
},
"name": "Patrick Wong",
"firstName": "Patrick",
"lastName": "Wong",
"slug": "patrickwong",
"email": "patrickkaiwong@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.",
"avatar": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Patrick Wong | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/patrickwong"
},
"mburke": {
"type": "authors",
"id": "11546",
"meta": {
"index": "authors_1716337520",
"id": "11546",
"found": true
},
"name": "Mel Burke",
"firstName": "Mel",
"lastName": "Burke",
"slug": "mburke",
"email": "melanienburke@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "When Mel Burke isn't singing 80's love songs to her dog, she writes about books, food, dating, travel, and the constantly weird adventure that is living in California. Find her online everywhere @melburkewrites.",
"avatar": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Mel Burke | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c2168c7a31c95a402c2a4d70d565881b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mburke"
},
"illyannamaisonet": {
"type": "authors",
"id": "11551",
"meta": {
"index": "authors_1716337520",
"id": "11551",
"found": true
},
"name": "illyanna Maisonet",
"firstName": "illyanna",
"lastName": "Maisonet",
"slug": "illyannamaisonet",
"email": "sfmuralista@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Illyanna Maisonet is a first-generation Puerto Rican and a cook. She sometimes writes about food, too. She has written for Food&Wine, Vice Munchies, Food52 and Lucky Peach. Her column, \u003cem>Cocina Boricua\u003c/em>, explores and preserves traditional Puerto Rican recipes.\r\n\r\nTwitter: \u003ca title=\"@eatgordaeat\" href=\"http://twitter.com/eatgordaeat\">@eatgordaeat\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "illyanna Maisonet | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/illyannamaisonet"
},
"christinamueller": {
"type": "authors",
"id": "11555",
"meta": {
"index": "authors_1716337520",
"id": "11555",
"found": true
},
"name": "Christina Mueller",
"firstName": "Christina",
"lastName": "Mueller",
"slug": "christinamueller",
"email": "Cmw@christinamueller.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cp class=\"p1\">\u003cspan class=\"s1\">Christina Mueller has been writing about restaurants, chefs, and culinary trends for more than 10 years. She has published recipes and written a cookbook that is still in a stained manila folder close to the stove. She spends her free time sharing favorite restaurants around the world with anyone who asks.\u003c/span>\u003c/p>",
"avatar": "https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g",
"twitter": "eatdrinkthink",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Christina Mueller | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/christinamueller"
},
"robbymyers": {
"type": "authors",
"id": "11556",
"meta": {
"index": "authors_1716337520",
"id": "11556",
"found": true
},
"name": "Robby Myers",
"firstName": "Robby",
"lastName": "Myers",
"slug": "robbymyers",
"email": "nomtasticfoods@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Robby is an avid adventurer in search of all things delicious, and shares all the tastiness on his food blog, \u003ca href=\"https://nomtasticfoods.net/\">Nomtastic Foods\u003c/a>, that he co-founded with his girlfriend, Kimberly Kong. As a food photographer, he has worked with brands such as Coca-Cola, Trip Advisor, Stella Artois, Grubhub, and Silk, as well as national chains like 7-Eleven, Pinstripes, and Red Lobster. When he's not balancing six tacos in one hand with a camera in the other, he loves traveling, body weight exercises, cruising down Highway 1, and producing and writing his own hip hop music in English and Japanese. You can follow all the noms on his Instagram at \u003ca href=\"https://www.instagram.com/nomtasticfoods/\">@nomtasticfoods\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/154a379804cc8f36440ad5ae07312845?s=600&d=blank&r=g",
"twitter": "nomtasticfoods",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Robby Myers | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/154a379804cc8f36440ad5ae07312845?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/154a379804cc8f36440ad5ae07312845?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/robbymyers"
}
},
"pagesReducer": {
"bayareabites_category_guides-2": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"score": 14.402988
},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"title": "guides",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 6
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=guides-2",
"seeMore": false,
"paginated": true,
"page": 6
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_130715": {
"type": "posts",
"id": "bayareabites_130715",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130715",
"score": null,
"sort": [
1539375467000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1539375467,
"format": "standard",
"disqusTitle": "5 Ways to Sample the Evolution of German Cuisine",
"title": "5 Ways to Sample the Evolution of German Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n",
"disqusIdentifier": "130715 https://ww2.kqed.org/bayareabites/?p=130715",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/10/12/5-ways-to-sample-the-evolution-of-german-cuisine/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1127,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1567627801,
"excerpt": "German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.",
"title": "5 Ways to Sample the Evolution of German Cuisine | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Ways to Sample the Evolution of German Cuisine",
"datePublished": "2018-10-12T13:17:47-07:00",
"dateModified": "2019-09-04T13:10:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-ways-to-sample-the-evolution-of-german-cuisine",
"status": "publish",
"sourceUrl": "https://www.kqed.org/bayareabites",
"source": "Bay Area Bites",
"path": "/bayareabites/130715/5-ways-to-sample-the-evolution-of-german-cuisine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130715/5-ways-to-sample-the-evolution-of-german-cuisine",
"authors": [
"11555"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_181",
"bayareabites_1873"
],
"tags": [
"bayareabites_464",
"bayareabites_14753",
"bayareabites_16237",
"bayareabites_13419",
"bayareabites_218"
],
"featImg": "bayareabites_130864",
"label": "source_bayareabites_130715"
},
"bayareabites_130730": {
"type": "posts",
"id": "bayareabites_130730",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130730",
"score": null,
"sort": [
1539369588000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1539369588,
"format": "standard",
"disqusTitle": "5 Places to Get Your Food Business Started",
"title": "5 Places to Get Your Food Business Started",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">The Bay Area is where start-ups come to be born, (hopefully) thrive, and, in unfortunate cases, die. Whether it’s hardware, software, or somewhere in between, surviving in the Bay as an entrepreneur is a tough thing to do. And when it comes to food, it’s even tougher. Faced with a mountain-high pile of permitting and regulations to figure out, skyrocketing rent costs, and increasingly difficult to hire skilled labor—all on top of a razor-thin profit margin—making a food startup work is not an easy thing to do. That’s not to say it’s impossible of course—a good idea and a lot of grit can get you far, but a lack of resources can really stimy the progress. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, there are places in the Bay that aim to champion the budding food entrepreneurs that are here, providing them with space, equipment, and even mentoring to help them achieve their food dreams. We’re taking a look at five Bay Area co-working spaces that are giving food start-ups a literal home to grow into successful businesses. Success stories like Azalina’s, Kika’s Treats, and Minnie Bells are testaments to how vital it is to have spaces providing this type of support in such a rough business landscape like San Francisco.\u003c/span>\u003c/p>\n\u003ch2>BiteUnite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/BiteUnite+(San+Francisco)/@37.7633626,-122.4198796,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f73ded13161:0x36814660d0359592!8m2!3d37.7633584!4d-122.4176856\">600 S Van Ness Ave,\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130735\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130735 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BiteUnite_8-1-800x509.jpg\" alt=\"BiteUnite's kitchen is fully equipped with commercial equipment for all members to use and share.\" width=\"800\" height=\"509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1200x763.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-520x331.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite's kitchen is fully equipped with commercial equipment for all members to use and share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">A concept that originated in Hong Kong, \u003ca href=\"https://biteunite.com/\">BiteUnite\u003c/a> is one of the newest co-working kitchens to hit the Bay Area. Situated in the Mission, BiteUnite is one part shared kitchen, one part incubator, and one part cafe and event space. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The fully outfitted kitchen is open to all members of the kitchen, who can reserve stations in the kitchen online at an hourly cost with additional fees for storage. While the cafe portion of BiteUnite is open to the public during the day (where it sells a variety of sandwiches, local pastries, and currently a limited Thai food menu), members are able to rent out the space for their own events. There are also opportunities for members to work with the full-time BiteUnite staff to coordinate efforts to monetize and test their business, like offering a pick-up service for their products.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Patta Arkaresvimun, the founder of Bite Unite, saw the incredible and oftentimes prohibitive costs associated with opening a food business in Hong Kong, and seeing a similar issue in San Francisco, she uprooted her family from Hong Kong to the Bay to open her co-working kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With an established social media following from its kitchen in Hong Kong, BiteUnite also puts in an effort to leverage digital marketing to promote its own chefs. They are\u003c/span>\u003cspan style=\"font-weight: 400\"> currently accepting applicants for the kitchen which officially opens today. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their space is also available for rent for non-members for rent; interested parties are welcome to walk in to learn more. \u003c/span>\u003c/p>\n\u003ch2>Eclectic Cookery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Eclectic+Cookery/@37.7267232,-122.3678294,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0cc057d421:0x3665ff876607f6a5!8m2!3d37.7267232!4d-122.3656354\">103 Horn Ave\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cfigure id=\"attachment_130854\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/eclectic-800x450.jpeg\" alt=\"Eclectic Cookery is outfitted with industrial equipment for members to use.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1200x675.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eclectic Cookery is outfitted with industrial equipment for members to use. \u003ccite>(Eclectic Cookery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nestled in the Shipyard and the Bayview, \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a> is a hidden culinary gem in otherwise food desert-y neighborhoods.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Founded by a team of friends who all worked in the food and hospitality industries, Eclectic has been around for a few decades and has weathered the Bay with countless food entrepreneurs, providing coworking kitchen space among its few kitchens in the Shipyard and Bayview. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All of their kitchens provide commercial equipment and can be used for full-on production, recipe testing, or simply to store professional-grade equipment that cannot be kept at home. Eclectic Cookery members pay an annual fee and a modest hourly rate to use the kitchen with any storage fees on top of that, and they have access to the kitchens every day and any time of the day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Members are accepted on a constantly rolling basis, where several members have been around for years and call Eclectic their home base for their businesses.\u003c/span>\u003c/p>\n\u003ch2>Kitchener\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kitchener+Oakland/@37.8133201,-122.2667004,17z/data=!4m12!1m6!3m5!1s0x808f87533a28e1eb:0xb03a00dcb4b53351!2sKitchener+Oakland!8m2!3d37.8133201!4d-122.2645064!3m4!1s0x808f87533a28e1eb:0xb03a00dcb4b53351!8m2!3d37.8133201!4d-122.2645064\">372 24th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130736 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-800x600.jpg\" alt=\"Kitchener provides an affordable space for chefs to use for as little as $14 an hour.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kitchener provides an affordable space for chefs to use for as little as $14 an hour. \u003ccite>(Sophia Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.kitcheneroakland.com/\">Kitchener\u003c/a> is a convenient and super affordable option for those in the East Bay looking to get their food dreams into a reality.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Started in 2012 by founder Sophia Chang, the kitchen used to take an approach similar to BiteUnite, acting as a marketing and incubator liaison for joining members. However, due to some personal life events and not a lot of significant growth and returns on Kitchener’s extracurricular efforts, the space transitioned into becoming a traditional shared commercial kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While not offering the same outside amenities and activities as before, Kitchener remains a quality co-working space that won’t break the bank at just $14-23 per hour. As Chang points out, Kitchener is a very affordable option for up and coming entrepreneurs who can get a similar support that they previously offered through other free/ affordable resources like Kiva and the City of Oakland. By continuing to provide an affordable kitchen space, the entrepreneurs can pursue their own supplemental support channels. \u003c/span>\u003c/p>\n\u003ch2>Forage Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Forage+Kitchen/@37.8147241,-122.2693548,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab68cd2b43:0x628a2676168a53c0!8m2!3d37.8147241!4d-122.2671608\">478 25th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-800x533.jpg\" alt=\"Forage Kitchen invites the public to enjoy members' products every first Friday of the month. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Forage Kitchen invites the public to enjoy members' products every first Friday of the month. \u003ccite>(Forage Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another East Bay kitchen (just blocks from Kitchener), \u003ca href=\"http://www.foragekitchen.com/\">Forage Kitchen\u003c/a>'s counterpart, \u003ca href=\"https://www.foragesf.com/about-us/\">ForageSF\u003c/a> is well known as a food company that enables people to become better in tune with their food and to understand what out there is edible and tasty. They do so by coordinating foraging trips (like hunting for mushrooms or harvesting seaweed) and providing food education.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Founder of ForageSF, Iso Rabins, also founded Forage Kitchen: a decked out commercial kitchen for any food entrepreneur to become a part of. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rabins’ goal with Forage Kitchen is to support small businesses so that they could affect change in the food ecosystem at large. To accomplish this, Forage provides members with small batch copacking as well as business mentorship and support. Every first Friday of the month, members are invited to be a part of “Batchmade”, a monthly event that allows members to do a tasting of their products and enjoy live music and drinks with the public.\u003c/span>\u003c/p>\n\u003ch2>KitchenTown\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/KitchenTown+Caf%C3%A9/@37.585992,-122.3358075,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9dea7ef353cd:0x81fbf60e80529ab1!8m2!3d37.585992!4d-122.3336135\">1007 Howard Ave\u003c/a>\u003cbr>\nSan Mateo, CA 94401\u003c/p>\n\u003cfigure id=\"attachment_130855\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130855\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-800x533.jpg\" alt=\"Production is a daily norm for the members of KitchenTown.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Production is a daily norm for the members of KitchenTown. \u003ccite>(KitchenTown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For aspiring food dream chasers in the South Bay, \u003ca href=\"https://kitchentowncentral.com/\">KitchenTown\u003c/a> is a great option--however, beyond just geography, food entrepreneurs who want a true partner for this budding business should heavily consider KitchenTown. \u003c/span>\u003c/p>\n\u003cp>KitchenTown, similarly to BiteUnite and Forage Kitchen, provides more than a physical space for members to do production for their businesses. It also connects members with its growing list of mentors to further support them. In addition, KitchenTown has built-in educational components called KitchenTown Launchpad and Learning Lab to provide self-guided education to help entrepreneurs get their company off of the ground, as well as workshops with mentors to learn how to scale up their companies. The networks that KitchenTown leverages don't stop at mentorship. They will also act as a liaison with other established companies to be a learning experience for members but to also create long-lasting and mutually beneficial partnerships.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can apply for membership on the KitchenTown site. KitchenTown has facilities in San Mateo and in Berlin, Germany should you want to take your food dreams international.\u003c/p>\n\n",
"disqusIdentifier": "130730 https://ww2.kqed.org/bayareabites/?p=130730",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/10/12/5-places-to-get-your-food-business-started/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1274,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1539792704,
"excerpt": "Starting a food business in the Bay Area can be tough--these spaces can help make it a lot easier and hopefully make you more successful. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Starting a food business in the Bay Area can be tough--these spaces can help make it a lot easier and hopefully make you more successful. \r\n",
"title": "5 Places to Get Your Food Business Started | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Places to Get Your Food Business Started",
"datePublished": "2018-10-12T11:39:48-07:00",
"dateModified": "2018-10-17T09:11:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-places-to-get-your-food-business-started",
"status": "publish",
"path": "/bayareabites/130730/5-places-to-get-your-food-business-started",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">The Bay Area is where start-ups come to be born, (hopefully) thrive, and, in unfortunate cases, die. Whether it’s hardware, software, or somewhere in between, surviving in the Bay as an entrepreneur is a tough thing to do. And when it comes to food, it’s even tougher. Faced with a mountain-high pile of permitting and regulations to figure out, skyrocketing rent costs, and increasingly difficult to hire skilled labor—all on top of a razor-thin profit margin—making a food startup work is not an easy thing to do. That’s not to say it’s impossible of course—a good idea and a lot of grit can get you far, but a lack of resources can really stimy the progress. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, there are places in the Bay that aim to champion the budding food entrepreneurs that are here, providing them with space, equipment, and even mentoring to help them achieve their food dreams. We’re taking a look at five Bay Area co-working spaces that are giving food start-ups a literal home to grow into successful businesses. Success stories like Azalina’s, Kika’s Treats, and Minnie Bells are testaments to how vital it is to have spaces providing this type of support in such a rough business landscape like San Francisco.\u003c/span>\u003c/p>\n\u003ch2>BiteUnite\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/BiteUnite+(San+Francisco)/@37.7633626,-122.4198796,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f73ded13161:0x36814660d0359592!8m2!3d37.7633584!4d-122.4176856\">600 S Van Ness Ave,\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130735\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130735 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BiteUnite_8-1-800x509.jpg\" alt=\"BiteUnite's kitchen is fully equipped with commercial equipment for all members to use and share.\" width=\"800\" height=\"509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1200x763.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-1180x750.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BiteUnite_8-1-520x331.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite's kitchen is fully equipped with commercial equipment for all members to use and share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">A concept that originated in Hong Kong, \u003ca href=\"https://biteunite.com/\">BiteUnite\u003c/a> is one of the newest co-working kitchens to hit the Bay Area. Situated in the Mission, BiteUnite is one part shared kitchen, one part incubator, and one part cafe and event space. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The fully outfitted kitchen is open to all members of the kitchen, who can reserve stations in the kitchen online at an hourly cost with additional fees for storage. While the cafe portion of BiteUnite is open to the public during the day (where it sells a variety of sandwiches, local pastries, and currently a limited Thai food menu), members are able to rent out the space for their own events. There are also opportunities for members to work with the full-time BiteUnite staff to coordinate efforts to monetize and test their business, like offering a pick-up service for their products.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Patta Arkaresvimun, the founder of Bite Unite, saw the incredible and oftentimes prohibitive costs associated with opening a food business in Hong Kong, and seeing a similar issue in San Francisco, she uprooted her family from Hong Kong to the Bay to open her co-working kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With an established social media following from its kitchen in Hong Kong, BiteUnite also puts in an effort to leverage digital marketing to promote its own chefs. They are\u003c/span>\u003cspan style=\"font-weight: 400\"> currently accepting applicants for the kitchen which officially opens today. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their space is also available for rent for non-members for rent; interested parties are welcome to walk in to learn more. \u003c/span>\u003c/p>\n\u003ch2>Eclectic Cookery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Eclectic+Cookery/@37.7267232,-122.3678294,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0cc057d421:0x3665ff876607f6a5!8m2!3d37.7267232!4d-122.3656354\">103 Horn Ave\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003c/p>\n\u003cfigure id=\"attachment_130854\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/eclectic-800x450.jpeg\" alt=\"Eclectic Cookery is outfitted with industrial equipment for members to use.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1200x675.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/eclectic-520x293.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eclectic Cookery is outfitted with industrial equipment for members to use. \u003ccite>(Eclectic Cookery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Nestled in the Shipyard and the Bayview, \u003ca href=\"https://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a> is a hidden culinary gem in otherwise food desert-y neighborhoods.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Founded by a team of friends who all worked in the food and hospitality industries, Eclectic has been around for a few decades and has weathered the Bay with countless food entrepreneurs, providing coworking kitchen space among its few kitchens in the Shipyard and Bayview. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All of their kitchens provide commercial equipment and can be used for full-on production, recipe testing, or simply to store professional-grade equipment that cannot be kept at home. Eclectic Cookery members pay an annual fee and a modest hourly rate to use the kitchen with any storage fees on top of that, and they have access to the kitchens every day and any time of the day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Members are accepted on a constantly rolling basis, where several members have been around for years and call Eclectic their home base for their businesses.\u003c/span>\u003c/p>\n\u003ch2>Kitchener\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kitchener+Oakland/@37.8133201,-122.2667004,17z/data=!4m12!1m6!3m5!1s0x808f87533a28e1eb:0xb03a00dcb4b53351!2sKitchener+Oakland!8m2!3d37.8133201!4d-122.2645064!3m4!1s0x808f87533a28e1eb:0xb03a00dcb4b53351!8m2!3d37.8133201!4d-122.2645064\">372 24th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130736 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-800x600.jpg\" alt=\"Kitchener provides an affordable space for chefs to use for as little as $14 an hour.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/2012-12-03-13.37.28-1-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kitchener provides an affordable space for chefs to use for as little as $14 an hour. \u003ccite>(Sophia Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://www.kitcheneroakland.com/\">Kitchener\u003c/a> is a convenient and super affordable option for those in the East Bay looking to get their food dreams into a reality.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Started in 2012 by founder Sophia Chang, the kitchen used to take an approach similar to BiteUnite, acting as a marketing and incubator liaison for joining members. However, due to some personal life events and not a lot of significant growth and returns on Kitchener’s extracurricular efforts, the space transitioned into becoming a traditional shared commercial kitchen.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While not offering the same outside amenities and activities as before, Kitchener remains a quality co-working space that won’t break the bank at just $14-23 per hour. As Chang points out, Kitchener is a very affordable option for up and coming entrepreneurs who can get a similar support that they previously offered through other free/ affordable resources like Kiva and the City of Oakland. By continuing to provide an affordable kitchen space, the entrepreneurs can pursue their own supplemental support channels. \u003c/span>\u003c/p>\n\u003ch2>Forage Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Forage+Kitchen/@37.8147241,-122.2693548,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab68cd2b43:0x628a2676168a53c0!8m2!3d37.8147241!4d-122.2671608\">478 25th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-800x533.jpg\" alt=\"Forage Kitchen invites the public to enjoy members' products every first Friday of the month. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/160818_Forage-Kitchen-115-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Forage Kitchen invites the public to enjoy members' products every first Friday of the month. \u003ccite>(Forage Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Another East Bay kitchen (just blocks from Kitchener), \u003ca href=\"http://www.foragekitchen.com/\">Forage Kitchen\u003c/a>'s counterpart, \u003ca href=\"https://www.foragesf.com/about-us/\">ForageSF\u003c/a> is well known as a food company that enables people to become better in tune with their food and to understand what out there is edible and tasty. They do so by coordinating foraging trips (like hunting for mushrooms or harvesting seaweed) and providing food education.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Founder of ForageSF, Iso Rabins, also founded Forage Kitchen: a decked out commercial kitchen for any food entrepreneur to become a part of. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rabins’ goal with Forage Kitchen is to support small businesses so that they could affect change in the food ecosystem at large. To accomplish this, Forage provides members with small batch copacking as well as business mentorship and support. Every first Friday of the month, members are invited to be a part of “Batchmade”, a monthly event that allows members to do a tasting of their products and enjoy live music and drinks with the public.\u003c/span>\u003c/p>\n\u003ch2>KitchenTown\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/KitchenTown+Caf%C3%A9/@37.585992,-122.3358075,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9dea7ef353cd:0x81fbf60e80529ab1!8m2!3d37.585992!4d-122.3336135\">1007 Howard Ave\u003c/a>\u003cbr>\nSan Mateo, CA 94401\u003c/p>\n\u003cfigure id=\"attachment_130855\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130855\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-800x533.jpg\" alt=\"Production is a daily norm for the members of KitchenTown.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/KitchenTown-walkthrough-17-preview-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Production is a daily norm for the members of KitchenTown. \u003ccite>(KitchenTown)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">For aspiring food dream chasers in the South Bay, \u003ca href=\"https://kitchentowncentral.com/\">KitchenTown\u003c/a> is a great option--however, beyond just geography, food entrepreneurs who want a true partner for this budding business should heavily consider KitchenTown. \u003c/span>\u003c/p>\n\u003cp>KitchenTown, similarly to BiteUnite and Forage Kitchen, provides more than a physical space for members to do production for their businesses. It also connects members with its growing list of mentors to further support them. In addition, KitchenTown has built-in educational components called KitchenTown Launchpad and Learning Lab to provide self-guided education to help entrepreneurs get their company off of the ground, as well as workshops with mentors to learn how to scale up their companies. The networks that KitchenTown leverages don't stop at mentorship. They will also act as a liaison with other established companies to be a learning experience for members but to also create long-lasting and mutually beneficial partnerships.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can apply for membership on the KitchenTown site. KitchenTown has facilities in San Mateo and in Berlin, Germany should you want to take your food dreams international.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130730/5-places-to-get-your-food-business-started",
"authors": [
"11494"
],
"categories": [
"bayareabites_752",
"bayareabites_64",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875"
],
"featImg": "bayareabites_130738",
"label": "bayareabites"
},
"bayareabites_130595": {
"type": "posts",
"id": "bayareabites_130595",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130595",
"score": null,
"sort": [
1538510104000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1538510104,
"format": "standard",
"disqusTitle": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"title": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n",
"disqusIdentifier": "130595 https://ww2.kqed.org/bayareabites/?p=130595",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/10/02/cheap-delicious-lunches-downtown-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1338,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1539805234,
"excerpt": "In downtown San Francisco it’s a struggle to find cheap and delicious lunches on the go. This list should help you find some to add to your rotation!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In downtown San Francisco it’s a struggle to find cheap and delicious lunches on the go. This list should help you find some to add to your rotation!",
"title": "5 Cheap and Delicious Lunches in Downtown San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"datePublished": "2018-10-02T12:55:04-07:00",
"dateModified": "2018-10-17T12:40:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cheap-delicious-lunches-downtown-san-francisco",
"status": "publish",
"path": "/bayareabites/130595/cheap-delicious-lunches-downtown-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130595/cheap-delicious-lunches-downtown-san-francisco",
"authors": [
"11556"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181",
"bayareabites_1873"
],
"tags": [
"bayareabites_16244",
"bayareabites_16243",
"bayareabites_13419",
"bayareabites_14745"
],
"featImg": "bayareabites_130608",
"label": "bayareabites"
},
"bayareabites_130377": {
"type": "posts",
"id": "bayareabites_130377",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130377",
"score": null,
"sort": [
1537898990000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1537898990,
"format": "standard",
"disqusTitle": "5 Bay Area Places To Fall Into Autumn",
"title": "5 Bay Area Places To Fall Into Autumn",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='arts_13864717' label='More Fun in the Fall']\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "130377 https://ww2.kqed.org/bayareabites/?p=130377",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/09/25/5-bay-area-places-to-fall-into-autumn/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1558,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1568388448,
"excerpt": "No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.",
"title": "5 Bay Area Places To Fall Into Autumn | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bay Area Places To Fall Into Autumn",
"datePublished": "2018-09-25T11:09:50-07:00",
"dateModified": "2019-09-13T08:27:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bay-area-places-to-fall-into-autumn",
"status": "publish",
"path": "/bayareabites/130377/5-bay-area-places-to-fall-into-autumn",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13864717",
"label": "More Fun in the Fall "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130377/5-bay-area-places-to-fall-into-autumn",
"authors": [
"11551"
],
"categories": [
"bayareabites_109",
"bayareabites_13306",
"bayareabites_1332",
"bayareabites_2638",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1246",
"bayareabites_15155",
"bayareabites_90"
],
"featImg": "bayareabites_130379",
"label": "bayareabites"
},
"bayareabites_130314": {
"type": "posts",
"id": "bayareabites_130314",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130314",
"score": null,
"sort": [
1536775084000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1536775084,
"format": "standard",
"disqusTitle": "5 Childhood Dishes Reimagined for Adults",
"title": "5 Childhood Dishes Reimagined for Adults",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">If you’ve ever glanced down at the “kids menu” of a restaurant, thinking that a plate of chicken fingers or a Mickey Mouse-shaped pancake sounded pretty good, you’re definitely not alone. There’s no shame in wanting a dish that is ambiguously only meant for kids—after all, we all enjoyed eating them at some point in our lives. Who says age should limit you from enjoying what the child version of you used to eat?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The good news is there are several Bay Area restaurants that now include reimagined childhood dishes that are a bit more geared towards a (hopefully more refined) adult palette. While it’s not quite like ordering from the kids menu, these dishes are not only delicious but will definitely remind you of those good ol’ days from your childhood. Whether savory or sweet, you'll find below a small collection of dishes that should satisfy that kiddy hankering, all while reminding you why you loved these dishes in the first place. We can’t guarantee a cup of crayons and a coloring book, but we can promise all of these will be really tasty. \u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Milk & Cookies and PB&J\u003cbr>\n\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://stonesthrowsf.com/dessert.html\">Stones Throw\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Stones+Throw/@37.7981201,-122.4208995,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e92c3afc27:0xa50816723dc0431d!8m2!3d37.7981201!4d-122.4187108\">1896 Hyde St, San Francisco, CA 94109\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130329\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4546-800x542.jpg\" alt=\"A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are two classic combos that will never go out of style and will always be in good taste (pun intended): milk and cookies and peanut butter and jelly.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Stones Throw, the Russian Hill outpost from the \u003ca href=\"http://hineighborsf.com/\">Hi Neighbor Hospitality Group\u003c/a>—which includes San Francisco favorites Trestle, Fat Angel, and Corridor—offers two whimsical and delectable tastes on these childhood favorites. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, the Milk and Cookies. It’s a sight to behold, beautifully plated and going way beyond a plate of chocolate chip cookies and a glass of milk for Santa. This classic combo is transformed into something completely new with a milk sorbet, housemade cookie dough, cookies and cream tuile, and a strawberry sauce to tie it all together. It’s one of those dishes where it feels almost too pretty to eat, but trust us, it’s worth digging into.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130330\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4574-800x542.jpg\" alt=\"The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Second is the Peanut Butter and Jelly, which instead of being a sandwich is now in the form of beignets. Milk chocolate sauce, concord grapes, peanuts and vanilla adorn the plate. While you probably can’t bring this to lunch with you, it’s fitting as the dessert to end any great meal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dreamed up by Pastry Chef Tara Lewis, the rest of Stones Throw’s dessert menu includes other childhood classics like Peaches & Cream, which include peach custard, jasmine creme, almonds, and prosecco; and the Rocky Road, which has chocolate cake with toasted marshmallows along with bing cherries and walnuts.\u003c/span>\u003c/p>\n\u003ch2>Chicken Noodle Soup\u003c/h2>\n\u003cp>\u003ca href=\"https://www.haikynoodles.com/\">Hai Ky Mi Gia\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hai+Ky+Mi+Gia/@37.7841186,-122.4201925,17z/data=!3m1!4b1!4m5!3m4!1s0x80858090d14a95cb:0x3c861511a4f66b96!8m2!3d37.7841186!4d-122.4180038\">707 Ellis St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130331\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130331\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3484-800x542.jpg\" alt=\"The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chicken noodle soup has become a home remedy for feeling under the weather, no matter your age. It is comfort delivered in the form of a delicious savory broth with tender chicken and toothsome noodles. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, the chicken noodle soup from Hai Ky Mi Gia is something you can order even when you’re not feeling sick, maybe when you just have a craving for your traditional chicken noodle soup with an Asian twist!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hai Ky Mi Gia, located in Little Saigon in San Francisco, specializes in Teochew food—a type of cuisine that originated from the Chaoshan region in the eastern part of Guandong province in China. This style of cuisine pulls a lot from Fujian and Cantonese food and the result is hearty and deeply flavorful dishes, like Hai Ky Mi Gia’s shredded chicken noodle soup.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130332\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3481-800x542.jpg\" alt=\"Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stock is intensely rich with umami, and served with perfectly cooked pieces of chicken and your choice of thick rice noodles or thin egg noodles. While we can’t recommend this soup dish enough, this long-time hole in the wall is also famous for its dry pho dish and braised duck noodle soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant opens early at 8am and closes at 6pm, so it’s perfect for breakfast, lunch, and an early dinner. It is also cash only, but you shouldn’t need much of it as many of the dishes are very reasonably priced.\u003c/span>\u003c/p>\n\u003ch2>Mashed Potato Tater Tots\u003c/h2>\n\u003cp>\u003ca href=\"http://www.jambersf.com/food-menu.php\">Jamber Wine Pub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Jamber+Wine+Pub/@37.7811517,-122.4048691,17z/data=!3m1!4b1!4m5!3m4!1s0x80858080b8d65ea7:0xde1e1820624b51ec!8m2!3d37.7811517!4d-122.4026804\">858 Folsom St, San Francisco, CA 94107\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130333\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4597-800x542.jpg\" alt=\"The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hallmark of a good kids menu has got to be its availability of tots. There’s really nothing like the perfectly fried tater tot and the perfect dipping sauces to go along with it. Whether bought frozen from the grocery store or served up fresh at a restaurant, there’s something about these fried potato cubes that will never get old. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jamber Wine Pub has elevated the time-tested tater tot by making them out of another star in the tuber world: mashed potatoes. The Parmesan and Rosemary Mashed Potato Tots are perfectly fried and crispy on the outside, with a smooth and warm mashed potato-y inside. The dish even swaps out the typical ketchup with your choice of bacon jam or cranberry-walnut jam. We recommend ordering both, though, because it’s only an extra dollar to get the other jam, and why shouldn’t you treat yourself to both?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While it’s not on the Jamber happy hour menu, we encourage you to swing by during their happy hour time of 3:30-7:30pm to enjoy the other dishes that are discounted, like their mini poutine and pickle fries.\u003c/span>\u003c/p>\n\u003ch2>Chicken Nuggets\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.trickdogbar.com/menus/\">Trick Dog\u003c/a> \u003c/span>\u003cbr>\n\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/Trick+Dog/@37.7592213,-122.4134046,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e373fb8cf15:0x1c67d1b3579cae7f!8m2!3d37.7592213!4d-122.4112159\">3010 20th St, San Francisco, CA 94110\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130334\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130334\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4639-800x542.jpg\" alt=\"Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whether in oblong shapes from a fast food drive-thru or in the shape of dinosaurs from a frozen bag, chicken nuggets have very likely made some kind of appearance on all childhood dinner plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tried and true, chicken nuggets can be tough to screw up, but it can also be tough to make them even better—enter Trick Dog with their version of chicken nuggets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">People likely know Trick Dog for their seasonally rotating menu of cocktails where everything from the menu design to the decor changes, but their food menu is nothing to scoff at either. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chicken nuggets are lightly coated and fried to peak crispiness and the inside is succulently moist. Coming in an option of 9 or 13 nuggets, both sizes are served with a trio of sauces: sweet and sour, honey mustard, and BBQ. To upgrade to the 13 nuggets is just $3—a pretty delicious deal for an extra four nuggets!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The current menu is a “Joy of Cocktails” cookbook theme, with a selection of creative cocktails formulated by some of the best chefs in the city including Dominique Crenn, Brandon Jew, and Gabriela Camara.\u003c/span>\u003c/p>\n\u003cp>If you're looking for a vegetarian version of nuggets, check out the nuggets from \u003ca href=\"https://www.enjoyveggie.com/\">Enjoy Vegetarian\u003c/a>.\u003c/p>\n\u003ch2>Pop Tart\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hillsidesupperclub.com\">Hillside Supperclub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hillside+Supper+Club/@37.7466976,-122.415608,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e4568b524d7:0xf610204e1b7bb62c!8m2!3d37.7466976!4d-122.4134193\">300 Precita Ave, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130335\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3427-800x542.jpg\" alt=\"The Hillside Pop Tart has seasonal fillings and can be served with ice cream.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Hillside Pop Tart has seasonal fillings and can be served with ice cream. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The grab-and-go breakfast (and after-school snack and occasional dessert) of a Pop Tart takes on a much more sophisticated format thanks to the minds of Hillside Supper Club. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Hillside Pop Tart has been a mainstay of the restaurant’s brunch menu for quite some time and is definitely a fan favorite. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The flavor of the Pop Tart rotates with whatever is in season and is baked into a nice flaky crust. There’s no icing on top, but for an additional three dollars, you can order it with a scoop of homemade ice cream on top instead!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hillside is one of the few brunch places that allows you to make a reservation online, guaranteeing you won’t need to brave any long lines that are found all over SF on a Sunday morning. They also have unlimited mimosas, so while you’re already eating ice cream and a pop tart for breakfast, you might as well go for some day drinking as well. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
"disqusIdentifier": "130314 https://ww2.kqed.org/bayareabites/?p=130314",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/09/12/5-childhood-dishes-reimagined-for-adults/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1477,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1539375005,
"excerpt": "Just because we’re adults doesn’t mean we can’t enjoy some childhood favorites—with a few “grown-up” twists thrown in of course.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Just because we’re adults doesn’t mean we can’t enjoy some childhood favorites—with a few “grown-up” twists thrown in of course.",
"title": "5 Childhood Dishes Reimagined for Adults | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Childhood Dishes Reimagined for Adults",
"datePublished": "2018-09-12T10:58:04-07:00",
"dateModified": "2018-10-12T13:10:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-childhood-dishes-reimagined-for-adults",
"status": "publish",
"path": "/bayareabites/130314/5-childhood-dishes-reimagined-for-adults",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If you’ve ever glanced down at the “kids menu” of a restaurant, thinking that a plate of chicken fingers or a Mickey Mouse-shaped pancake sounded pretty good, you’re definitely not alone. There’s no shame in wanting a dish that is ambiguously only meant for kids—after all, we all enjoyed eating them at some point in our lives. Who says age should limit you from enjoying what the child version of you used to eat?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The good news is there are several Bay Area restaurants that now include reimagined childhood dishes that are a bit more geared towards a (hopefully more refined) adult palette. While it’s not quite like ordering from the kids menu, these dishes are not only delicious but will definitely remind you of those good ol’ days from your childhood. Whether savory or sweet, you'll find below a small collection of dishes that should satisfy that kiddy hankering, all while reminding you why you loved these dishes in the first place. We can’t guarantee a cup of crayons and a coloring book, but we can promise all of these will be really tasty. \u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Milk & Cookies and PB&J\u003cbr>\n\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://stonesthrowsf.com/dessert.html\">Stones Throw\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Stones+Throw/@37.7981201,-122.4208995,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e92c3afc27:0xa50816723dc0431d!8m2!3d37.7981201!4d-122.4187108\">1896 Hyde St, San Francisco, CA 94109\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130329\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4546-800x542.jpg\" alt=\"A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are two classic combos that will never go out of style and will always be in good taste (pun intended): milk and cookies and peanut butter and jelly.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Stones Throw, the Russian Hill outpost from the \u003ca href=\"http://hineighborsf.com/\">Hi Neighbor Hospitality Group\u003c/a>—which includes San Francisco favorites Trestle, Fat Angel, and Corridor—offers two whimsical and delectable tastes on these childhood favorites. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, the Milk and Cookies. It’s a sight to behold, beautifully plated and going way beyond a plate of chocolate chip cookies and a glass of milk for Santa. This classic combo is transformed into something completely new with a milk sorbet, housemade cookie dough, cookies and cream tuile, and a strawberry sauce to tie it all together. It’s one of those dishes where it feels almost too pretty to eat, but trust us, it’s worth digging into.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130330\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4574-800x542.jpg\" alt=\"The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Second is the Peanut Butter and Jelly, which instead of being a sandwich is now in the form of beignets. Milk chocolate sauce, concord grapes, peanuts and vanilla adorn the plate. While you probably can’t bring this to lunch with you, it’s fitting as the dessert to end any great meal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dreamed up by Pastry Chef Tara Lewis, the rest of Stones Throw’s dessert menu includes other childhood classics like Peaches & Cream, which include peach custard, jasmine creme, almonds, and prosecco; and the Rocky Road, which has chocolate cake with toasted marshmallows along with bing cherries and walnuts.\u003c/span>\u003c/p>\n\u003ch2>Chicken Noodle Soup\u003c/h2>\n\u003cp>\u003ca href=\"https://www.haikynoodles.com/\">Hai Ky Mi Gia\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hai+Ky+Mi+Gia/@37.7841186,-122.4201925,17z/data=!3m1!4b1!4m5!3m4!1s0x80858090d14a95cb:0x3c861511a4f66b96!8m2!3d37.7841186!4d-122.4180038\">707 Ellis St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130331\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130331\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3484-800x542.jpg\" alt=\"The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chicken noodle soup has become a home remedy for feeling under the weather, no matter your age. It is comfort delivered in the form of a delicious savory broth with tender chicken and toothsome noodles. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, the chicken noodle soup from Hai Ky Mi Gia is something you can order even when you’re not feeling sick, maybe when you just have a craving for your traditional chicken noodle soup with an Asian twist!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hai Ky Mi Gia, located in Little Saigon in San Francisco, specializes in Teochew food—a type of cuisine that originated from the Chaoshan region in the eastern part of Guandong province in China. This style of cuisine pulls a lot from Fujian and Cantonese food and the result is hearty and deeply flavorful dishes, like Hai Ky Mi Gia’s shredded chicken noodle soup.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130332\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3481-800x542.jpg\" alt=\"Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stock is intensely rich with umami, and served with perfectly cooked pieces of chicken and your choice of thick rice noodles or thin egg noodles. While we can’t recommend this soup dish enough, this long-time hole in the wall is also famous for its dry pho dish and braised duck noodle soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant opens early at 8am and closes at 6pm, so it’s perfect for breakfast, lunch, and an early dinner. It is also cash only, but you shouldn’t need much of it as many of the dishes are very reasonably priced.\u003c/span>\u003c/p>\n\u003ch2>Mashed Potato Tater Tots\u003c/h2>\n\u003cp>\u003ca href=\"http://www.jambersf.com/food-menu.php\">Jamber Wine Pub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Jamber+Wine+Pub/@37.7811517,-122.4048691,17z/data=!3m1!4b1!4m5!3m4!1s0x80858080b8d65ea7:0xde1e1820624b51ec!8m2!3d37.7811517!4d-122.4026804\">858 Folsom St, San Francisco, CA 94107\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130333\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4597-800x542.jpg\" alt=\"The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hallmark of a good kids menu has got to be its availability of tots. There’s really nothing like the perfectly fried tater tot and the perfect dipping sauces to go along with it. Whether bought frozen from the grocery store or served up fresh at a restaurant, there’s something about these fried potato cubes that will never get old. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jamber Wine Pub has elevated the time-tested tater tot by making them out of another star in the tuber world: mashed potatoes. The Parmesan and Rosemary Mashed Potato Tots are perfectly fried and crispy on the outside, with a smooth and warm mashed potato-y inside. The dish even swaps out the typical ketchup with your choice of bacon jam or cranberry-walnut jam. We recommend ordering both, though, because it’s only an extra dollar to get the other jam, and why shouldn’t you treat yourself to both?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While it’s not on the Jamber happy hour menu, we encourage you to swing by during their happy hour time of 3:30-7:30pm to enjoy the other dishes that are discounted, like their mini poutine and pickle fries.\u003c/span>\u003c/p>\n\u003ch2>Chicken Nuggets\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.trickdogbar.com/menus/\">Trick Dog\u003c/a> \u003c/span>\u003cbr>\n\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/Trick+Dog/@37.7592213,-122.4134046,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e373fb8cf15:0x1c67d1b3579cae7f!8m2!3d37.7592213!4d-122.4112159\">3010 20th St, San Francisco, CA 94110\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130334\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130334\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4639-800x542.jpg\" alt=\"Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whether in oblong shapes from a fast food drive-thru or in the shape of dinosaurs from a frozen bag, chicken nuggets have very likely made some kind of appearance on all childhood dinner plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tried and true, chicken nuggets can be tough to screw up, but it can also be tough to make them even better—enter Trick Dog with their version of chicken nuggets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">People likely know Trick Dog for their seasonally rotating menu of cocktails where everything from the menu design to the decor changes, but their food menu is nothing to scoff at either. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chicken nuggets are lightly coated and fried to peak crispiness and the inside is succulently moist. Coming in an option of 9 or 13 nuggets, both sizes are served with a trio of sauces: sweet and sour, honey mustard, and BBQ. To upgrade to the 13 nuggets is just $3—a pretty delicious deal for an extra four nuggets!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The current menu is a “Joy of Cocktails” cookbook theme, with a selection of creative cocktails formulated by some of the best chefs in the city including Dominique Crenn, Brandon Jew, and Gabriela Camara.\u003c/span>\u003c/p>\n\u003cp>If you're looking for a vegetarian version of nuggets, check out the nuggets from \u003ca href=\"https://www.enjoyveggie.com/\">Enjoy Vegetarian\u003c/a>.\u003c/p>\n\u003ch2>Pop Tart\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hillsidesupperclub.com\">Hillside Supperclub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hillside+Supper+Club/@37.7466976,-122.415608,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e4568b524d7:0xf610204e1b7bb62c!8m2!3d37.7466976!4d-122.4134193\">300 Precita Ave, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130335\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3427-800x542.jpg\" alt=\"The Hillside Pop Tart has seasonal fillings and can be served with ice cream.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Hillside Pop Tart has seasonal fillings and can be served with ice cream. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The grab-and-go breakfast (and after-school snack and occasional dessert) of a Pop Tart takes on a much more sophisticated format thanks to the minds of Hillside Supper Club. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Hillside Pop Tart has been a mainstay of the restaurant’s brunch menu for quite some time and is definitely a fan favorite. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The flavor of the Pop Tart rotates with whatever is in season and is baked into a nice flaky crust. There’s no icing on top, but for an additional three dollars, you can order it with a scoop of homemade ice cream on top instead!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hillside is one of the few brunch places that allows you to make a reservation online, guaranteeing you won’t need to brave any long lines that are found all over SF on a Sunday morning. They also have unlimited mimosas, so while you’re already eating ice cream and a pop tart for breakfast, you might as well go for some day drinking as well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130314/5-childhood-dishes-reimagined-for-adults",
"authors": [
"11494"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_13746",
"bayareabites_1807",
"bayareabites_1873"
],
"featImg": "bayareabites_130337",
"label": "bayareabites"
},
"bayareabites_130171": {
"type": "posts",
"id": "bayareabites_130171",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130171",
"score": null,
"sort": [
1536169879000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1536169879,
"format": "standard",
"disqusTitle": "5 Bay Area Organizations Teaching Kids Cooking Skills",
"title": "5 Bay Area Organizations Teaching Kids Cooking Skills",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most of us started out in the kitchen making cookies with family for a holiday or boiling water for blue-box mac and cheese. Maybe we set off the smoke detector an embarrassing number of times, but regardless, those simple cooking lessons built the foundation for how we eat in adulthood. Now, in the Bay Area—world-renowned for its “foodie culture”—several institutions are bringing basic cooking lessons to the next level. Part of the fun in cooking for kids is that they develop a sense of independence. If they want a snack, now they can make one for themselves! But more than that, cooking helps kids feel connected to their families and their friends in a way that only food can.\u003c/p>\n\u003cp>If you’re looking to get your kid started, here are a few places around the Bay fostering a love of the culinary arts in kids ages 4-18.\u003c/p>\n\u003ch2>Sprouts Cooking Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/tXuUsbGxMFx\">3206 Hannah Street\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130184\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg class=\"size-full wp-image-130184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/SproutsClub.jpg\" alt=\"Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies.\" width=\"1800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies. \u003ccite>(Sprouts Cooking Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.sproutscookingclub.org/\">Sprouts Cooking Club\u003c/a> wants to connect kids to food on a deeper level, using hands-on learning from “chefs that have different ethnic backgrounds, individual cooking techniques, and unique philosophies on nutrition and ingredients.”\u003c/p>\n\u003cp>Part of a bi-coastal effort to get students into the culinary arts, Sprouts Cooking Club has a wide variety of programs open to kids of varying ages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One stand-out program Sprouts offers is the six-month Chef-in-Training (CIT) program. CIT is a paid apprenticeship wherein young adults “that haven’t had it easy” learn the skills they need to know in order to land a long-term job in the food industry. During the program, they're partnered with a chef mentor and receive job application coaching so they’re ready for their next step.\u003c/p>\n\u003cp>For younger, amateur cooks, check out Sprouts’ spring and summer camps. Kids 7-12 spend the week learning knife and safety rules while cooking with accomplished guest chefs using locally sourced ingredients. Past camps have included cooking at The Funky Elephant for the day, trips to the Ferry Building Farmer’s Market, and running Gibson restaurant for a week.\u003c/p>\n\u003ch2>Cook! Programs\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/smiQ8dCWwKn\">2940 Seventh Street\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cfigure id=\"attachment_130185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CookPrograms-e1535389026354.jpg\" alt=\"Students at Cook! Program pose for a group shot during a course.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Students at Cook! Program pose for a group shot during a course. \u003ccite>(Tracy Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Cooking is such a perfect medium for kids to gain confidence in their own abilities and get success out of something they’ve put their energy into,” says Tracy Cates, founder of \u003ca href=\"http://www.cookprograms.com/\">Cook! Programs\u003c/a>. Cook! offers summer camps and classes for kids aged 9-18, with the possibility of continuing on to an internship for older students.\u003c/p>\n\u003cp>The courses are hosted at \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>, a supply store with two large commercial kitchens where kids won’t have to worry about whether or not they have a spatula. “We’re in a commercial setting, with all the equipment they could need,” says Cates. “So there’s the opportunity for them to experience a very wide range of culinary techniques.”\u003c/p>\n\u003cp>Classes range from dinner and desserts, to pasta and asian-style courses, and are taught by professional chefs from across the Bay—like Chef Paige Reinis and Chef Francisco Machado.\u003c/p>\n\u003cp>If you’re looking for something a little more challenging, older kids, between 13-18, can take the chef-in-training course, which is two weeks and two days of intensive study. Chefs-in-training will learn proper knife skills and kitchen rules, as well as be encouraged to experiment with what they’ve learned.\u003c/p>\n\u003ch2>The Cooking Project\u003c/h2>\n\u003cp>San Francisco Bay Area, CA\u003cbr>\n(Locations vary depending on partner)\u003c/p>\n\u003cfigure id=\"attachment_130186\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg class=\"size-full wp-image-130186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg\" alt=\"Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli.\" width=\"1334\" height=\"776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-768x447.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1200x698.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1180x686.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-960x558.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-520x302.jpg 520w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli. \u003ccite>(Sophia Hedgecock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By partnering with different communities and schools across the bay, \u003ca href=\"http://thecookingproject.org/\">The Cooking Project\u003c/a>, founded by Daniel Patterson and Sasha Bernstein, has a slightly different approach to teaching kids culinary basics.\u003c/p>\n\u003cp>“We take a three-prong approach to our cooking classes,” says Bernstein. The first prong is technical, which includes foundational techniques like knife skills, health and safety rules, and how to use heat sources appropriately. The other prongs are “practical” and “conceptual.”\u003c/p>\n\u003cp>“The practical side is things like shopping and budgeting, how to use leftovers, seasonality, and sustainability,” continues Bernstein. For the conceptual prong, The Cooking Project works with a sociologist to develop themes around society and food. Past themes have included “food as medicine,” “food and community,” and “race and ethnicity around food.”\u003c/p>\n\u003cp>Some current partners of The Cooking Project include the Guardian Scholars Program, San Francisco State University, Oakland Asian Community Center, and JCYC. Classes are generally geared toward students between the ages of 15-25 and they run parallel to school semesters in the area.\u003c/p>\n\u003cp>Past classes have ranged from “eggs five different ways” to bibingka and calamansi juice and have been taught by chefs like Ervin Lopez and Mira D'Souza. Courses are made available to students free of charge and can be found through their respective schools or community centers throughout the year.\u003c/p>\n\u003ch2>Kitchen on Fire\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/biyGRzQ86nN2\">6506 San Pablo Ave\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/KitchenOnFire_SeeCaption-e1535389154768.jpg\" alt=\"Students pose during a cooking class with Kitchen on Fire.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Students pose during a cooking class with Kitchen on Fire. \u003ccite>(Kitchen on Fire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past six years, Lisa Miller, co-owner of \u003ca href=\"https://www.kitchenonfire.com/teen-cooking-camp\">Kitchen on Fire\u003c/a>, has been helping teens learn to cook.\u003c/p>\n\u003cp>“I think it’s a life skill they will be really glad their parents sought out for them when they were this age,” says Miller.\u003c/p>\n\u003cp>Currently, Kitchen on Fire runs four summer camps a year and a spring break camp where students can come and learn to cook with chefs like co-owner Olivier Said—aka “Chef Olive.” Past dishes have included vegetarian paella, fresh-made pizza, and gallo pinto.\u003c/p>\n\u003cp>“Being a part of [food] in the kitchen and making it and being able to make a decision about what goes into it or understanding how it all comes together and appreciating the food, actually goes a long way to just eating healthier,” continues Miller.\u003c/p>\n\u003cp>While the teen camps are currently only a few times a year, Kitchen on Fire is hoping to work on offering more courses throughout the year—including a soon-to-be-announced offering for young college students between the ages of 17-20.\u003c/p>\n\u003ch2>Culinary Artistas\u003c/h2>\n\u003cp>Ghirardelli Square\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hDZfmJFsAqF2\">900 North Point Street, Suite H-108 B\u003c/a>\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cfigure id=\"attachment_130188\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg\" alt=\"Children learn how to make their own pot stickers.\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Children learn how to make their own pot stickers. \u003ccite>(Culinary Artistas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Offering courses for the youngest chefs in this guide, \u003ca>Culinary Artistas\u003c/a>, located in the famous Ghirardelli Square, offers courses for kids ages 4-9—and they go even younger if the parent wants to take the class, too.\u003c/p>\n\u003cp>The program was founded by Vanessa Silva, formerly of La Happy Belly, another cooking and education center geared at young learners. Silva, along with “Sous Chef Peter” and “Sous Chef Janine,” works to “develop creative minds and healthy bodies.”\u003c/p>\n\u003cp>Part day-camp, part exploratory cooking experience, the summer camps at Culinary Artistas break up cooking activities with outdoor excursions and activities. Their Wrap and Roll camp, for example, offered kids the chance to explore areas like Fort Mason and the Municipal Pier before coming back to make their own dumplings for an afternoon snack.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’d like to test the waters with your toddling chef, the year-round Cook with Your Little Ones series offers weekly 1-hour classes with story time and cooking activities meant to inspire and expand your kid’s love of food. Since these classes have parents present, they allow for children as young as 24 months to participate.\u003c/p>\n\n",
"disqusIdentifier": "130171 https://ww2.kqed.org/bayareabites/?p=130171",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/09/05/5-bay-area-organizations-teaching-kids-cooking-skills/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1339,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1542823918,
"excerpt": "Stop worrying about your kid being a perpetually picky eater with these exploratory and technical cooking courses.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Stop worrying about your kid being a perpetually picky eater with these exploratory and technical cooking courses.",
"title": "5 Bay Area Organizations Teaching Kids Cooking Skills | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bay Area Organizations Teaching Kids Cooking Skills",
"datePublished": "2018-09-05T10:51:19-07:00",
"dateModified": "2018-11-21T10:11:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bay-area-organizations-teaching-kids-cooking-skills",
"status": "publish",
"path": "/bayareabites/130171/5-bay-area-organizations-teaching-kids-cooking-skills",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most of us started out in the kitchen making cookies with family for a holiday or boiling water for blue-box mac and cheese. Maybe we set off the smoke detector an embarrassing number of times, but regardless, those simple cooking lessons built the foundation for how we eat in adulthood. Now, in the Bay Area—world-renowned for its “foodie culture”—several institutions are bringing basic cooking lessons to the next level. Part of the fun in cooking for kids is that they develop a sense of independence. If they want a snack, now they can make one for themselves! But more than that, cooking helps kids feel connected to their families and their friends in a way that only food can.\u003c/p>\n\u003cp>If you’re looking to get your kid started, here are a few places around the Bay fostering a love of the culinary arts in kids ages 4-18.\u003c/p>\n\u003ch2>Sprouts Cooking Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/tXuUsbGxMFx\">3206 Hannah Street\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130184\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg class=\"size-full wp-image-130184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/SproutsClub.jpg\" alt=\"Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies.\" width=\"1800\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/SproutsClub-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Students at Sprouts Cooking Club learn basic cooking techniques from a team of chefs with diverse backgrounds and philosophies. \u003ccite>(Sprouts Cooking Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.sproutscookingclub.org/\">Sprouts Cooking Club\u003c/a> wants to connect kids to food on a deeper level, using hands-on learning from “chefs that have different ethnic backgrounds, individual cooking techniques, and unique philosophies on nutrition and ingredients.”\u003c/p>\n\u003cp>Part of a bi-coastal effort to get students into the culinary arts, Sprouts Cooking Club has a wide variety of programs open to kids of varying ages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One stand-out program Sprouts offers is the six-month Chef-in-Training (CIT) program. CIT is a paid apprenticeship wherein young adults “that haven’t had it easy” learn the skills they need to know in order to land a long-term job in the food industry. During the program, they're partnered with a chef mentor and receive job application coaching so they’re ready for their next step.\u003c/p>\n\u003cp>For younger, amateur cooks, check out Sprouts’ spring and summer camps. Kids 7-12 spend the week learning knife and safety rules while cooking with accomplished guest chefs using locally sourced ingredients. Past camps have included cooking at The Funky Elephant for the day, trips to the Ferry Building Farmer’s Market, and running Gibson restaurant for a week.\u003c/p>\n\u003ch2>Cook! Programs\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/smiQ8dCWwKn\">2940 Seventh Street\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003c/p>\n\u003cfigure id=\"attachment_130185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CookPrograms-e1535389026354.jpg\" alt=\"Students at Cook! Program pose for a group shot during a course.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Students at Cook! Program pose for a group shot during a course. \u003ccite>(Tracy Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Cooking is such a perfect medium for kids to gain confidence in their own abilities and get success out of something they’ve put their energy into,” says Tracy Cates, founder of \u003ca href=\"http://www.cookprograms.com/\">Cook! Programs\u003c/a>. Cook! offers summer camps and classes for kids aged 9-18, with the possibility of continuing on to an internship for older students.\u003c/p>\n\u003cp>The courses are hosted at \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>, a supply store with two large commercial kitchens where kids won’t have to worry about whether or not they have a spatula. “We’re in a commercial setting, with all the equipment they could need,” says Cates. “So there’s the opportunity for them to experience a very wide range of culinary techniques.”\u003c/p>\n\u003cp>Classes range from dinner and desserts, to pasta and asian-style courses, and are taught by professional chefs from across the Bay—like Chef Paige Reinis and Chef Francisco Machado.\u003c/p>\n\u003cp>If you’re looking for something a little more challenging, older kids, between 13-18, can take the chef-in-training course, which is two weeks and two days of intensive study. Chefs-in-training will learn proper knife skills and kitchen rules, as well as be encouraged to experiment with what they’ve learned.\u003c/p>\n\u003ch2>The Cooking Project\u003c/h2>\n\u003cp>San Francisco Bay Area, CA\u003cbr>\n(Locations vary depending on partner)\u003c/p>\n\u003cfigure id=\"attachment_130186\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg class=\"size-full wp-image-130186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg\" alt=\"Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli.\" width=\"1334\" height=\"776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-768x447.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1200x698.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-1180x686.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-960x558.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/TheCookingProject_SeeCaption-520x302.jpg 520w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Students from Guardian Scholars Program, University of San Francisco, and members of The Cooking Project make a pasta dish with broccoli. \u003ccite>(Sophia Hedgecock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By partnering with different communities and schools across the bay, \u003ca href=\"http://thecookingproject.org/\">The Cooking Project\u003c/a>, founded by Daniel Patterson and Sasha Bernstein, has a slightly different approach to teaching kids culinary basics.\u003c/p>\n\u003cp>“We take a three-prong approach to our cooking classes,” says Bernstein. The first prong is technical, which includes foundational techniques like knife skills, health and safety rules, and how to use heat sources appropriately. The other prongs are “practical” and “conceptual.”\u003c/p>\n\u003cp>“The practical side is things like shopping and budgeting, how to use leftovers, seasonality, and sustainability,” continues Bernstein. For the conceptual prong, The Cooking Project works with a sociologist to develop themes around society and food. Past themes have included “food as medicine,” “food and community,” and “race and ethnicity around food.”\u003c/p>\n\u003cp>Some current partners of The Cooking Project include the Guardian Scholars Program, San Francisco State University, Oakland Asian Community Center, and JCYC. Classes are generally geared toward students between the ages of 15-25 and they run parallel to school semesters in the area.\u003c/p>\n\u003cp>Past classes have ranged from “eggs five different ways” to bibingka and calamansi juice and have been taught by chefs like Ervin Lopez and Mira D'Souza. Courses are made available to students free of charge and can be found through their respective schools or community centers throughout the year.\u003c/p>\n\u003ch2>Kitchen on Fire\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/biyGRzQ86nN2\">6506 San Pablo Ave\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/KitchenOnFire_SeeCaption-e1535389154768.jpg\" alt=\"Students pose during a cooking class with Kitchen on Fire.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Students pose during a cooking class with Kitchen on Fire. \u003ccite>(Kitchen on Fire)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past six years, Lisa Miller, co-owner of \u003ca href=\"https://www.kitchenonfire.com/teen-cooking-camp\">Kitchen on Fire\u003c/a>, has been helping teens learn to cook.\u003c/p>\n\u003cp>“I think it’s a life skill they will be really glad their parents sought out for them when they were this age,” says Miller.\u003c/p>\n\u003cp>Currently, Kitchen on Fire runs four summer camps a year and a spring break camp where students can come and learn to cook with chefs like co-owner Olivier Said—aka “Chef Olive.” Past dishes have included vegetarian paella, fresh-made pizza, and gallo pinto.\u003c/p>\n\u003cp>“Being a part of [food] in the kitchen and making it and being able to make a decision about what goes into it or understanding how it all comes together and appreciating the food, actually goes a long way to just eating healthier,” continues Miller.\u003c/p>\n\u003cp>While the teen camps are currently only a few times a year, Kitchen on Fire is hoping to work on offering more courses throughout the year—including a soon-to-be-announced offering for young college students between the ages of 17-20.\u003c/p>\n\u003ch2>Culinary Artistas\u003c/h2>\n\u003cp>Ghirardelli Square\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hDZfmJFsAqF2\">900 North Point Street, Suite H-108 B\u003c/a>\u003cbr>\nSan Francisco, CA 94109\u003c/p>\n\u003cfigure id=\"attachment_130188\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg\" alt=\"Children learn how to make their own pot stickers.\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/CulinaryArtistas_SeeCaption-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Children learn how to make their own pot stickers. \u003ccite>(Culinary Artistas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Offering courses for the youngest chefs in this guide, \u003ca>Culinary Artistas\u003c/a>, located in the famous Ghirardelli Square, offers courses for kids ages 4-9—and they go even younger if the parent wants to take the class, too.\u003c/p>\n\u003cp>The program was founded by Vanessa Silva, formerly of La Happy Belly, another cooking and education center geared at young learners. Silva, along with “Sous Chef Peter” and “Sous Chef Janine,” works to “develop creative minds and healthy bodies.”\u003c/p>\n\u003cp>Part day-camp, part exploratory cooking experience, the summer camps at Culinary Artistas break up cooking activities with outdoor excursions and activities. Their Wrap and Roll camp, for example, offered kids the chance to explore areas like Fort Mason and the Municipal Pier before coming back to make their own dumplings for an afternoon snack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’d like to test the waters with your toddling chef, the year-round Cook with Your Little Ones series offers weekly 1-hour classes with story time and cooking activities meant to inspire and expand your kid’s love of food. Since these classes have parents present, they allow for children as young as 24 months to participate.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130171/5-bay-area-organizations-teaching-kids-cooking-skills",
"authors": [
"11546"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_64",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1246",
"bayareabites_366",
"bayareabites_90"
],
"featImg": "bayareabites_130183",
"label": "bayareabites"
},
"bayareabites_129981": {
"type": "posts",
"id": "bayareabites_129981",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129981",
"score": null,
"sort": [
1533159387000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1533159387,
"format": "standard",
"disqusTitle": "5 Drinks to Drink When You’re Not Drinking",
"title": "5 Drinks to Drink When You’re Not Drinking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "129981 https://ww2.kqed.org/bayareabites/?p=129981",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/08/01/5-drinks-to-drink-when-youre-not-drinking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1288,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1539807405,
"excerpt": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
"title": "5 Drinks to Drink When You’re Not Drinking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Drinks to Drink When You’re Not Drinking",
"datePublished": "2018-08-01T14:36:27-07:00",
"dateModified": "2018-10-17T13:16:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-drinks-to-drink-when-youre-not-drinking",
"status": "publish",
"path": "/bayareabites/129981/5-drinks-to-drink-when-youre-not-drinking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129981/5-drinks-to-drink-when-youre-not-drinking",
"authors": [
"11494"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_13306",
"bayareabites_1244",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1844",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_119"
],
"tags": [
"bayareabites_772",
"bayareabites_504",
"bayareabites_16221",
"bayareabites_16222"
],
"featImg": "bayareabites_129983",
"label": "bayareabites"
},
"bayareabites_129373": {
"type": "posts",
"id": "bayareabites_129373",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129373",
"score": null,
"sort": [
1532699550000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16196
},
"blocks": [],
"publishDate": 1532699550,
"format": "image",
"disqusTitle": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses",
"title": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>When you step inside the Outer Mission complex that houses the \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> food business incubator kitchen and offices on a regular weekday afternoon, it’s easy to be overwhelmed by the busy chefs, the delicious smells of baked goods and roasting meats, and the constant whirl of activity in preparation for the various markets, kiosks and catering events coming up in a few hours. There are spots for eight participants in this kitchen and it definitely seems like a ninth would be impossible to squeeze in. \u003c/p>\n\u003cfigure id=\"attachment_129706\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8310-new.jpg\" alt=\"In the busy kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the busy kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space might be tight but the goals for the nonprofit are admirably enormous. Its mission is to find talented low-income food entrepreneurs, generally women of color and immigrant communities (a handful of men have been in the program, including the very successful \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> concept). \u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/people\">Caleb Zigas\u003c/a>, La Cocina’s Executive Director who has been involved since it debuted in 2005, told us that the incubator’s 11 staff members avoid using words like “teach” or “empower.” These women have already identified a product that they excel at and a worthy price for it — they aren’t starting from scratch concept-wise, but they usually are just cooking for friends or selling from home. Zigas pointed out that, “They know everything there is to know about business. What they may not know is how to formalize that business into a marketplace that intentionally throws up barriers.”\u003c/p>\n\u003cfigure id=\"attachment_129715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5205-new1.jpg\" alt=\"La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-129715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-768x635.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1020x844.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1200x993.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-960x794.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-240x199.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-375x310.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-520x430.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We talked with five of La Cocina’s graduates who now have brick-and-mortar restaurants or kiosks. There were universal problems acknowledged by all where they could never possibly have defeated certain barriers without La Cocina’s assistance — the surging real estate prices, not speaking English well or looking a certain way being chief among them. Even La Cocina itself faces some of these problems for its proposed food hall planned for the heart of the struggling Tenderloin in 2019. \u003c/p>\n\u003cp>La Cocina’s program has three application deadlines a year and information orientations for interested individuals every other month. Once you’re in the program, it can take up to eight years to go through pre-incubation planning, the incubation period, finding capital and space, the exit to that space, and finally “graduation” when the business is self-sufficient. Yes, it can be as brisk as a one-year degree in theory but is much more likely to be a lengthy medical school and residency-type of time frame.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>La Cocina graduates have had incredible success in a wide variety of cuisines and business types. We talked with women serving Cambodian, Southern, Mexican, Arab and Gujarat (Indian) cooking. The current class includes Nepalese, Jamaican, Japanese and Salvadoran-themed businesses. Over 30 brick-and-mortars from graduates exist around the Bay Area (a handful are commissary kitchens).\u003c/p>\n\u003cp>Those present entrepreneurs in the La Cocina kitchen are following in the esteemed footsteps of women who never thought they would ever call a restaurant their own. Here are the stories of five graduates who are now navigating the Bay Area restaurant scene with their own businesses.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.besharamrestaurant.com/\">Besharam\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Besharam/@37.754276,-122.3916646,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0ce31950a5:0x7718a923d0103fe2!8m2!3d37.7542718!4d-122.3894705\">1275 Minnesota St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7175-new.jpg\" alt=\"Besharam interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barely 45 diners can fit into the serene, colorful dining room of Besharam, a spunky newcomer located in the Minnesota Street Project art gallery complex, in a far industrial corner of the Dogpatch. Despite the small size and isolated location, Besharam screams with relentless character that can be as boisterous as the heat in the spiced garlic sauce served with the grilled chicken kebab and hand-rolled flatbread at lunch. \u003cstrong>Chef and co-owner Heena Patel\u003c/strong> decided on the name, “shameless” in Hindi, because she knows she’s different than everyone else — in her family, in the Bay Area, in the world — and she isn’t afraid to show that, hey, she’s running the show at a restaurant in San Francisco and never in a million years would she have expected that while growing up as the second of five daughters in the Gujarat state of India.\u003c/p>\n\u003cp>There is bleu cheese naan with wasabi raita on the menu and a giant pop-art mural by \u003ca href=\"https://hatecopy.com/\">HateCopy’s Maria Qamar\u003c/a> next to the open kitchen with a Hindi woman drinking a cocktail. The soundtrack is bumping all lunch and dinner-long with Michael Jackson, Indian pop and seemingly everything in between. It’s definitely Heena’s restaurant.\u003c/p>\n\u003cfigure id=\"attachment_129731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4328-new1.jpg\" alt=\"Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there are pavs (sliders, a classic street food) served with little gems and pickled shiitake mushrooms on the menu, co-existing with a grilled zucchini salad and fish moilee with coconut curry and turmeric rice. In the evening, there are shishito peppers stuffed with a tamarind and chickpea filling; edamame dumplings in a lentil broth; paratha tacos accented by a strawberry-mint chutney; and ghee-roasted pork chops. Heema puts her Gujarat-meets-world philosophy about the always hotly debated “authenticity” question very bluntly: “You can take it or leave it.”\u003c/p>\n\u003cfigure id=\"attachment_129740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7312-new.jpg\" alt=\"Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all, she’s come all the way to this point from Gujarat to London to Marin County to full-time restaurant in San Francisco. She defeated the odds and has earned the right to cook what she wants to cook.\u003c/p>\n\u003cfigure id=\"attachment_129737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7156-new.jpg\" alt=\"Heena Patel rolls dough for flatbread in back kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heena Patel rolls dough for flatbread in back kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She got a home-science degree from Mumbai University and was given the common “a or b” decision from her father — continue studying and get a master’s degree, or go to London and find a man to marry. She elected for the latter and amidst all the boys who lined up for her, she found her husband, Paresh, after two weeks. When she was 25-years old and Paresh was 30, the couple and their then three-year old daughter moved from London to Marin County on a business visa. The two ran an adjacent liquor store and flower shop in Terra Linda (by San Rafael) for 20 years. \u003c/p>\n\u003cfigure id=\"attachment_129738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7346-new.jpg\" alt=\"Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t easy upon arriving in California for Heena, being someone who looks differently, speaks differently and didn’t know a word of English at the time. In 1992, Heena would struggle on the phone at the shops, answering calls and unable to communicate clearly, despite her best efforts. On the other end of the line, one particularly disrespectful man screamed at her for her lack of English and to this day gets her worked up emotionally. It was not a welcoming way for her to step into a supposedly welcoming country. \u003c/p>\n\u003cp>Sitting down with La Cocina alums in the past few weeks, we’ve found a theme in how there was a mutual connection that led the chef/entrepreneur to the program. That happened in 2013 for Heena where she self-admittedly had “zero idea of the food business” but “checked off all the boxes” for what La Cocina looks for. Heena really wanted to open a concept for serving her style of traditional and not-so-traditional Gujarati cuisine, and the program helped her craft a 90-page business plan…for the truck. \u003c/p>\n\u003cfigure id=\"attachment_129742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4297-new.jpg\" alt=\"Besharam Lunch Menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam Lunch Menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Have you seen that truck around San Francisco? Nope, we didn’t think so, because it never ended up happening. Instead, she started “Rasoi,” a Ferry Building farmers' market vendor concept. Heena also held pop-ups at the likes of Jardinière and State Bird Provisions. At the latter, she served a dessert to chef and co-owner Stuart Brioza, who was beyond thrilled with his first taste, seemingly having a life-altering epiphany. Talk about the ultimate compliment and confidence booster for a shy, upstart cook like Heena.\u003c/p>\n\u003cfigure id=\"attachment_129746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4379-new.jpg\" alt=\"A tray of Besharam desserts.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tray of Besharam desserts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then it all happened so fast with the restaurateur Daniel Patterson after La Cocina connected the two and she was invited to have lunch with him at his restaurant, Alta, in the Minnesota Street Project. Yes, that Daniel Patterson, the chef known for high-end cooking at San Francisco fine dining stalwarts like the now-closed Elisabeth Daniel and Coi. Heena was skeptical and even admitted to us, “I googled him — who is Daniel Patterson?” Recently, Patterson has become instrumental in championing socioeconomic diversity by working with Restaurants Opportunities Center United and helping aspiring restaurateurs, like Heena, defeat the odds. \u003c/p>\n\u003cp>At the lunch, Patterson offered the Alta space to Heena. It swept her off her feet. She could cook and do what she does so well, and be helped in what she’s less experienced with. Now, two months since opening, Heena has even more respect for Patterson than before she went into business with him. Simply put — the system of passionate chef, La Cocina education and renowned chef mentor/business system is working.\u003c/p>\n\u003cp>https://youtu.be/qITc3R1akO0\u003c/p>\n\u003cp>To date, the biggest question from diners for Heena has been, “Where is the chicken tikka masala?”, pigeon-holing the most well-known Indian dish to Americans that isn’t even a traditional Indian dish. (Answer: not at this restaurant). Heena has also been shocked by how savvy her customers are, estimating about 90% have an open mind (and don’t care about the lack of tikka masala) and love her adorably different, somewhat quirky concept. She also is hugely surprised by how many Indian customers just keep coming and coming, often with big groups of non-Indian colleagues and friends. \u003c/p>\n\u003cp>Indeed, it has been quite the journey from Gujarat to the Dogpatch for Heena and Paresh. Their 29-year old daughter is studying for the bar exam and their 21-year old son is an aspiring journalist, studying at Vassar College in New York. Everyone chips in to help at Besharam, whether on the floor or from afar. Both kids help their mom with something that is definitely not one of her biggest strengths: social media. Meanwhile, at the restaurant, Paresh helps with the front-of-house and also assists on the wine and newly-launched cocktail program with Alta Group Beverage Director, Aaron Paul. \u003c/p>\n\u003cp>Paresh should also get lots of credit for allowing San Francisco to have the privilege of knowing what he’s known for decades — how talented a chef Heena is. Once, when she was doubting if a restaurant would ever happen, he assured her that “what you serve is basic but people are hungry for it.” He was very correct, though bleu cheese naan is definitely not basic. San Francisco was starving for the open-minded style of cooking that Heena brings to the table.\u003c/p>\n\u003cfigure id=\"attachment_129728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7293-new.jpg\" alt=\"Besharam signage on the front door.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam signage on the front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.huaracheloco.com/\">El Huarache Loco\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/El+Huarache+Loco/@37.9474025,-122.5116057,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a43f733d57f:0xdf3b9d5506983993!8m2!3d37.9473983!4d-122.5094116\">1803 Larkspur Landing Circle, Larkspur\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4594-new.jpg\" alt=\"Owner/Chef Veronica Salazar at El Huarache Loco.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at El Huarache Loco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No, there are no burritos on the menu at \u003cstrong>Veronica Salazar’s\u003c/strong> restaurant inside Larkspur’s tony Marin Country Mart. Of course, that’s one of the first things a good percentage of her diners notice on an initial visit and ask about. For Salazar, it’s pretty simple why there are no burritos to be found at El Huarache Loco — burritos aren’t really something people eat in Mexico. “Find them at Walmart” is her advice if you want a burrito in Mexico City because they serve them in the frozen food aisle (though she can’t vouch for if they’re delicious at all). \u003c/p>\n\u003cfigure id=\"attachment_129759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7618-new.jpg\" alt=\"Huarache Con Costillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Huarache Con Costillo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, diners will find a thrilling roster of Mexico City street food and home cooking staples at El Huarache Loco, beginning with the namesake huaraches. They are thin-pressed, oval-shaped masa “tortillas” that are often thought of as “sandal-shaped.” If you’re still having trouble, just picture a flattened tamale, minus the banana leaf and with the fillings on top of the masa, and you’re kind of on the right track. The huarache is a platform for all kinds of toppings from ham, bacon and chorizo to tender rib meat (“costilla”) to the must-try nopales salad (cactus!). There is a thin layer of black bean paste between the tortilla and the toppings, then crowning garnishes of a rustic-zesty red salsa, cilantro, onions, cheese and the all-important squiggles of cool crema. Yes, it’s all kind of crazy but really it’s just downright delicious. (The “loco” in the name, by the way, is because it’s a fun word and El Huarache Loco is a common restaurant name in Mexico.) \u003c/p>\n\u003cp>Trust us, you’ll be wishing every burrito place served huaraches after your first one from Salazar.\u003c/p>\n\u003cfigure id=\"attachment_129852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4517-new.jpg\" alt=\"Owner/Chef Veronica Salazar at work in the open kitchen.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at work in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She has been cooking them each Saturday morning at the Alemany Farmers' Market (the “People’s Market”) since 2006, just a year after joining the La Cocina program. Since coming to the Bay Area in 1995 with her husband, she had been cooking food at home for friends, family and pretty much anyone who wanted a taste of the CDMX (Ciudad de Mexico, the name Mexico City is often referred to in Mexico). Salazar first heard about a kitchen for low-income women from a news story on Univision and was soon in touch with La Cocina thanks to one of her customers. Salazar also was involved with the now-shuttered Women’s Initiative for Self Employment (also known as ALAS), who helped her hatch the all-important business plan.\u003c/p>\n\u003cfigure id=\"attachment_129765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7629-new.jpg\" alt=\"Quesadilla Chilanga with Huitlacoche\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quesadilla Chilanga with Huitlacoche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fast-forward to 2012 and Salazar’s popularity at Alemany made her a favorite of critics and diners alike (count this writer as one who visited in the early days and became an enormous fan). A developer in Marin County was looking for a chef to run a Mexican restaurant in their new rustic, high-end shopping complex by the Larkspur Ferry Terminal. Salazar noted to us recently that it was a pretty “ugly, lonely looking place” at first. But, she believed in it. The commute wouldn’t be so bad (after all, from her home in San Francisco, it takes just as long to get to La Cocina as it does to drive to Larkspur) and the crowds would come just like at Alemany.\u003c/p>\n\u003cfigure id=\"attachment_129762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7632-new.jpg\" alt=\"Fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The risk clearly worked as El Huarache Loco became the first restaurant opened by a La Cocina alum. Salazar pays homage to her La Cocina roots with a 2011 picture of her in the incubator’s kitchen with three fellow chefs, all of whom have successful full-time concepts today. \u003c/p>\n\u003cfigure id=\"attachment_129767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7552-new.jpg\" alt=\"Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around the restaurant, she also has many distinct nods to her Mexico City home and her family — a family that has run a restaurant, Caldos Rivera, for more than 60 years in the heart of the chaotic city. Salazar told us that as a woman in Mexico, “To live, you have to learn how to cook.” These dishes have been with her forever. Beyond huaraches, the menu in Larkspur includes “antojitos” (CDMX specials and appetizers), like a delicate, curled huitlacoche-filled (dark black corn fungus) quesadilla that is nothing like the greasy, cheesy, flat Tex-Mex quesadillas you’ve surely tried. There are other unfamiliar names to most Bay Area diners like pambazos, sopes, gorditas and tostadas. Breakfast features huevos rancheros and chilaquiles. There are also more familiar tacos in myriad formats and fillings, along with daily specials and enchiladas that are again not recognizable to most diners in the audience. Salazar honors her mother in the chop-like house “Doña Luz” salad with a smorgasbord of great ingredients because her mother was so great at tying together surplus ingredients into a salad.\u003c/p>\n\u003cfigure id=\"attachment_129760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7622-new.jpg\" alt=\"Ensalada Doña Luz\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ensalada Doña Luz \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar doesn’t cut any corners. She makes her own masa for the tortillas; fantastic and not-too-sweet agua frescas are housemade; and the guacamole is prepared from scratch, along with a half-dozen types of salsa. She has had to adapt a bit for the Marin audience. Remember, while there are lots of adventurous diners ready to eat anything, anywhere — there are also plenty of soccer moms and rushed ferry commuters stopping by. So, tripe-filled menudo quickly left the menu. There is no tongue amongst the taco meats. There is, however, alphabet soup on the kid’s menu.\u003c/p>\n\u003cfigure id=\"attachment_129764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7649-new.jpg\" alt=\"Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar has found a home in a place that is about as far a 180-degree spin from hectic Mexico City as you can get. Inside El Huacache Loco, there are giant handmade rancho-style chairs and lots of the customary singing and dancing skeletons from Dia de los Muertos celebrations that you might find in her home city. Then walk outside and you’ll see a pond with koi and turtles, lots of relaxed locals who just left yoga class, and you’ll certainly notice how the exterior of El Huarache Loco is the same as everything else in the charming shopping area (freshly painted, chic farmhouse-looking). \u003c/p>\n\u003cfigure id=\"attachment_129766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7578-new.jpg\" alt=\"El Huarache Loco outside eating area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Huarache Loco outside eating area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In bucolic Marin, Salazar is still trying to defeat the naysayers who claim that this isn’t “real Mexican food.” Quite simply, anyone can think what they want to think, but we know that they’re wrong. Salazar definitely knows that they’re wrong because she is one of the Bay Area’s great ambassadors of the cuisine from one of the world’s grandest and most culturally enriching cities. \u003c/p>\n\u003ch2>\u003ca href=\"https://www.minniebellssoul.com/\">Minnie Bell’s Soul Food Movement\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Public+Market/@37.8412911,-122.2938373,15z/data=!4m5!3m4!1s0x0:0x68a7c0c0b72fc684!8m2!3d37.8412911!4d-122.2938373\">5959 Shellmound St., Emeryville\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Excuse me! I hate to interrupt, but may I just say that she makes THE best fried chicken I have ever had.”\u003c/p>\n\u003cp>A few seconds later, both the glowing customer and Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement, lightheartedly assure this food writer that this moment wasn’t staged for our interview. He genuinely feels that this crispy, succulent, rosemary-flecked plate of fried chicken was the greatest that he had ever encountered, even surpassing his longtime prior gold standard — of course, his own recipe.\u003c/p>\n\u003cfigure id=\"attachment_129784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7718-new-1.jpg\" alt=\"Millie Bell's Rosemary Fried Chicken and Cornbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Millie Bell's Rosemary Fried Chicken and Cornbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As an hour goes by with McPherson, nobody else stops the interview other than a coworker asking a fryer question or her 13-year old son, Eric, stopping by because his summer job right now is working for his mom’s Emeryville Public Market kiosk four-days-a-week (Eric’s mom informs us that his favorite part of the job is counting the hours he’s worked and charging those hours). \u003c/p>\n\u003cfigure id=\"attachment_129797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4690-new.jpg\" alt=\"Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, once McPherson is back at her post in the tiny Minnie Bell’s space, roving between the cash register, the two fryers, the refrigerator full of Kool-Aid (a LOT of freshly-mixed, not exactly all-natural Kool-Aid), and the back’s prep areas, she’s receiving constant praise from happy customers of all ages and backgrounds. Maybe it’s the fact that the kiosk is in an isolated corner of a Public Market with constant construction? Maybe it’s McPherson’s ever-present upbeat charm? Maybe it’s because they’re all drinking the Minnie Bell’s Kool-Aid? Maybe…it’s the rosemary?\u003c/p>\n\u003cfigure id=\"attachment_129793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4707-new.jpg\" alt=\"A sprig of fried rosemary accompanies the Rosemary Fried Chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprig of fried rosemary accompanies the Rosemary Fried Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the rosemary fried chicken. It’s everything that a legendary fried chicken should be with a crunchy, ready-to-shatter crust that is gleefully free of grease, and meat that is as juicy as a ripe summer peach, whether you’re munching on drumstick, wing, breast or thigh. Rosemary has been the recipe’s staple since her early adult cooking days when she had rosemary on hand and sampled with it. Her recipe has no seasoning nor any buttermilk or a second dredging of batter. McPherson’s key move is to give the chicken a rosemary-hot sauce marinade for 24 hours or more. Then she fries the chicken and rosemary in clean oil (the kiosk closes between lunch and dinner for a labor-intensive oil switch-out). \u003c/p>\n\u003cfigure id=\"attachment_129801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7769-new.jpg\" alt=\"The kiosk closes between lunch and dinner for a labor-intensive oil switch-out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kiosk closes between lunch and dinner for a labor-intensive oil switch-out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this chicken talk, Minnie Bell’s is by no means a one-hit wonder. The menu sticks to roughly a half-dozen supporting cast members, all of whom are vegetarian (no bacon, no lard). Well, the three-cheese mac & cheese with Parmesan, fontina and cheddar isn’t exactly a light selection, nor is the sweeter, fluffier-style of cornbread that McPherson makes with lots of brown butter. However, the smoky vegan red rice and beans and the red chili-accented braised greens are miles ahead of their peers in flavor complexity and a clean brightness that is never associated with them. \u003c/p>\n\u003cfigure id=\"attachment_129782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7732-new.jpg\" alt=\"Three-cheese Mac & Cheese with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-cheese Mac & Cheese with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7713-new.jpg\" alt=\"Braised Greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7733-new.jpg\" alt=\"Red Beans & Rice Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Beans & Rice Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McPherson’s family is originally from New Mexico and Texas, and came to California as part of the mid-century Great Migration, a period when the Fillmore was booming as the “Harlem of the West.” A generation later, McPherson has called the Fillmore “home” for all but a couple years when she attended cooking school in Sacramento. Sadly, she has witnessed that neighborhood boom steadily fade. She’s hoping that one day Minnie Bell’s can play a part in bringing back that vibrant heyday for the corridor.\u003c/p>\n\u003cfigure id=\"attachment_129789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4678-new.jpg\" alt=\"McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say "EST. IN FILLMOE."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say \"EST. IN FILLMOE.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, her role in the kitchen for the family was to grate cheese for mac ‘n’ cheese, an activity that she admittedly “dreaded.” The first recipe she had to master was a Betty Crocker Dinette Cake. She gradually learned how to cook her family’s soul food recipes from her late grandmother Lillie Bell and her great aunt Minnie (now 85 years old). Their impact on her personal and professional life years later are why both are the namesakes of Minnie Bell’s and, frankly, why she was compelled to become a chef.\u003c/p>\n\u003cfigure id=\"attachment_129781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4662-new.jpg\" alt=\"Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept launched as a mobile catering company, hence the Soul “Movement.” She joined La Cocina in 2011 and participated in the Fillmore Mobile Food Vendor and Artisan Marketplace program, a small business course that La Cocina taught with Urban Solutions, a nonprofit economic development organization. “Small businesses are what make the world go around,” McPherson tells us. Sadly, seven years later, the city is still “sleeping on the fact that we’re small businesses.”\u003c/p>\n\u003cp>During her time with La Cocina, Minnie Bell’s became increasingly in demand for catering and pop-ups, with the most notable of the latter being a substantial run at Wing Wings in the Lower Haight. Still, the permanent restaurant just wouldn’t come, but luckily a yearlong lease in the Emeryville Public Market emerged after fellow La Cocina alum Nyum Bai left.\u003c/p>\n\u003cfigure id=\"attachment_129812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4674-new.jpg\" alt=\""Nourish The Public + Nourish Yourself" signage at The Emeryville Public Market next to Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Nourish The Public + Nourish Yourself\" signage at The Emeryville Public Market next to Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fillmore is having huge dining growth, started by the blockbuster State Bird Provisions, and recently followed by the likes of \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, Wise Sons and \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a>. All are delicious and small (ish) businesses — and all are not black-owned. For McPherson, the scene on Fillmore is “bittersweet” because these are very worthy and considerate additions to the neighborhood, but “it’s a mystery” to her and “an eyesore for the community” how there are still so many prominently vacant storefronts in the corridor. Real estate developers keep holding out for someone to pay bigger and bigger bucks. It’s about the money. It’s all about the money. In the meantime, the potentially vibrant culture and significant foot traffic is kept away, other than the nightly State Bird Provisions line.\u003c/p>\n\u003cp>Soon, McPherson will get her permanent restaurant because she is an immensely gifted chef with the fervently devoted following that she deserves like that raving diner who paused our interview. Those fans will follow Minnie Bell’s wherever its movement goes. \u003c/p>\n\u003cfigure id=\"attachment_129792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4663-new.jpg\" alt=\"Signage for Minnie Bell's Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Signage for Minnie Bell's Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Nyum+Bai/@37.7763222,-122.224679,15z/data=!4m2!3m1!1s0x0:0xc85f72f420fd5355?sa=X&ved=0ahUKEwjX94G4g63cAhVD7VQKHe60B8UQ_BIItAEwDQ\">3340 E 12th St., Oakland Suite 11\u003c/a>\u003c/p>\n\u003cp>Taste the steamed fish soufflé called “amok” and dip some exquisitely trimmed cucumbers into “prahok,” a homey and spicy ground pork dip, and you’ll simultaneously experience profound beauty and pain through a cuisine’s powerful story. \u003c/p>\n\u003cfigure id=\"attachment_129834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7994-new.jpg\" alt=\"Prahok Ktiss\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prahok Ktiss \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is so much joy in Cambodian cooking, whether starting with a banana blossom, cabbage and sweet basil “ngoum banana salad” or digging into the slightly sweet, profoundly earthy and balanced “kuy teav Phnom Penh” noodles in a seven-hour pork broth that tastes much more like a complex craft cocktail at Trick Dog than the rugged tonkotsu ramen broth you would be expecting. Along with the food, there is tremendous beauty in the stunning natural setting and rich culture of Cambodia, one that is not very well known to the Bay Area audience. As Nite Yun, the chef-owner of Oakland’s five-month old restaurant, Nyum Bai, unfortunately points out — everyone seems to know about Angkor Wat’s temples and the genocide, and that’s about it for Cambodia. She’s trying to change that one guest at a time.\u003c/p>\n\u003cfigure id=\"attachment_129825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7823-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/nite-bai-salad.jpg\" alt=\"Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad.\" width=\"1920\" height=\"1077\" class=\"size-full wp-image-129841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1200x673.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-520x292.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7844-new.jpg\" alt=\"Ngoum Banana Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ngoum Banana Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nite’s earliest memories from her youth are eating rice with her hands on the floor of her family’s apartment in Stockton while mid-century Khmer rock and roll music played in the background. That was a common portrait of her life growing up in the Central Valley town, where she constantly grappled with the question of identity that countless immigrants in this country think about. Her life was nothing similar to her friends in high school — they probably didn’t even know where Cambodia was and definitely didn’t eat rice with their hands. On the flip side, she wasn’t really part of the Americana culture of eating hamburgers and watching TV shows all the time. Nite just focused on school and family, spending most of her time at home with her parents and two brothers (she’s the middle child). \u003c/p>\n\u003cfigure id=\"attachment_129820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4938-new.jpg\" alt=\"Kuy Teav Phnom Penh\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4946-new.jpg\" alt=\"Kuy Teav Phnom Penh with noodles displayed.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh with noodles displayed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She doesn’t have memories of before Stockton. \u003c/p>\n\u003cp>Nite’s parents dodged land mines, worked in labor camps and managed to flee the horrific genocide during the Khmer Rouge’s reign of terror in Cambodia during the late 1970s. Her parents spent five years in a refugee camp in Thailand where Nite was born. The family was sponsored by a church group in Texas and immigrated to the U.S. before quickly relocating to Stockton because of the large Cambodian expat community there. \u003c/p>\n\u003cp>Nite didn’t fully understand the scope of the genocide or why her parents didn’t open up much about their past until well into her youth. She acknowledges now that they struggled with a form of PTSD and that is a reason that she learned very little about her mysterious homeland of Cambodia until she grew older.\u003c/p>\n\u003cp>Trips back to Cambodia in her early adult years helped Nite better understand her heritage and planted the idea of Nyum Bai in her mind. At first, she spent four years at SF State in the nursing program but knew that wasn’t for her, telling us, “How could I be a nurse if I didn’t care? It was all compounded. Everything that was in the hospital I was so unhappy about, like learning about it was one thing, but actually working in the hospital, wearing scrubs [and] the lighting, the smells and everything, it was like, ‘Get me out of here!’”\u003c/p>\n\u003cp>It was on her third trip back to Cambodia, while eating a bowl of soup in a market, that she realized she should start her own food business. Through Nyum Bai, Nite says, she could open up her country by “sharing Cambodia [and] teaching people about Cambodia through the cuisine, but also a way for people to reunite with their roots.” \u003c/p>\n\u003cfigure id=\"attachment_129848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4899-new.jpg\" alt=\"The Take Away Window at Nyum Bai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Take Away Window at Nyum Bai. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She had no idea how this was going to actually be a business. She didn’t have any formal culinary training other than cooking extensively with her mom and then on her own at college when she started missing her mom’s recipes. Though she lacked the business plan, she definitely didn’t lack what she describes as “purpose.” Nite set about on her own doing recipe testing and held private dinners at her home. A visit to the 2009 La Cocina Street Food Festival convinced her to reach out to the organization but she didn’t feel ready to truly be an entrepreneur. She incorrectly doubted herself. After all, she even knew that one of her mom’s frequent sayings, “Nyum Bai,” (a Cambodian phrase for “Eat rice” or “Let’s eat!”) should be the name of this future concept. Instead of having a formal interview, Nite was asked to cater a board meeting for La Cocina and that become an informal interview — a “trick” she admits — and Nite joined in 2014. Nyum Bai found a stall in the Emeryville Public Market in early 2017 (now occupied by Minnie Bell’s) and that expansion made the entire Bay Area realize that Cambodian food should be, and thankfully now is, on the map of vital cuisines to sample and learn more about.\u003c/p>\n\u003cp>Emeryville gave her lessons that she badly needed for achieving that grander dream — her own spot. Some of the challenges she encountered and had to get past included “learning how to be a leader, scaling up recipes, sharing my stories and opening up to strangers.” It didn’t take long for the opportunity of a permanent Oakland spot to appear. \u003c/p>\n\u003cfigure id=\"attachment_129823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7804-new.jpg\" alt=\"Colorful Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Colorful Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The owner of the Fruitvale, Oakland burgers and craft beers spot, The Half Orange, was connected to La Cocina and informed the organization that he was going to be closing the business. Around the same time, Nite’s yearlong lease for Emeryville was winding down. It was a no-brainer match for Nyum Bai and Fruitvale (though her commute from West Oakland has gone from five minutes to fifteen minutes!). \u003c/p>\n\u003cfigure id=\"attachment_129831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7973-new.jpg\" alt=\"Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Half Orange’s narrow space, open kitchen and charming patio area, plus Fruitvale’s diversity and constant energy just felt like Nyum Bai’s right home. The dining room has a striking pink neon and aquatic blue slatted fixture, cheery bursts of white and bright colored paints, and Khmer rock and roll albums on the walls. The outside patio is festive and bustling, feeling like it could be a roadside market with its narrow bench seating, but is also singularly “Oakland” via the neighboring market’s mariachi music and piñatas. \u003c/p>\n\u003cfigure id=\"attachment_129815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4901-new.jpg\" alt=\"Nyum Bai dinner and lunch menus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai dinner and lunch menus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive dinner menu has three sections: starters like grilled beef skewers with a honey and “kroeung” (a Cambodian spice paste) dipping sauce, or taro, pork and glass noodle-filled crispy rolls; a trio of noodles dishes under their own heading; and “With Rice” dishes ranging from crispy catfish topped with green mango salad to the southern Khmer sweet and peppery pork belly stew called “koh.” Weekday lunch is counter-service and an abbreviated menu of noodles, rice plates, snacks and some intriguing salad and sandwich creations (new fried chicken sandwich alert!). \u003c/p>\n\u003cfigure id=\"attachment_129849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4902-new.jpg\" alt=\"Nyum Bai outdoor eating space.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai outdoor eating space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fruitvale has been unpredictable in the early going for business because foot traffic can be a challenge (it’s a block removed from the BART station) and there isn’t the natural pull of a built-in residential area. Nite has really enjoyed seeing the mix of travelers going to Cambodia or those who recently visited, the countless adventurous Bay Area diners always on the lookout for learning about global cuisines, and how the region’s Cambodian population has certainly embraced her concept. \u003c/p>\n\u003cp>Nyum Bai is a deeply personal restaurant that reaches back to before Nite was born. You can feel that pain from her country’s past but the joy in the country’s resilience since such unspeakable tragedy. She wanted to provide “a space for the old and the new generation of Cambodians to come together and start healing” and has accomplished that.\u003c/p>\n\u003cfigure id=\"attachment_129830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7960-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you ever feel like giving up,” Nite says, “just remind yourself why you started the business in the first place.” Words can’t describe what her parents and her homeland went through. At least there is the warmth and beauty of food to connect generations and comfort each other.\u003c/p>\n\u003ch2>\u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Reem's+California/@37.7754485,-122.2247451,15z/data=!4m5!3m4!1s0x0:0x850f93f103291775!8m2!3d37.7754485!4d-122.2247451\">3301 E 12th St #133, Oakland\u003c/a> \u003c/p>\n\u003ch2>\u003ca href=\"http://dyafaoakland.com/\">Dyafa\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dyafa/@37.7936067,-122.2743699,15z/data=!4m5!3m4!1s0x0:0xe8e7c53f0e32d9ab!8m2!3d37.7936067!4d-122.2743699\">44 Webster St., Oakland\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8025-new.jpg\" alt=\"#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland doesn’t have a Tony Bennett-style flowery ballad nor does it boast iconic and widely photographed pyramids, cable cars and curvy, steep, garden-decorated streets. That’s not Oakland. You don’t leave your heart in The Town; you give your heart to it. \u003c/p>\n\u003cfigure id=\"attachment_129888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5027-new.jpg\" alt=\"Reem Assil, the Chef-Owner of Reem’s.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil, the Chef-Owner of Reem’s.\u003c/figcaption>\u003c/figure>\n\u003cp>That has been the case for Reem Assil, the Chef-Owner of Reem’s in Fruitvale and Chef-Partner with Dyafa in Jack London Square, since she moved to Oakland. Growing up in the small Arab community just outside Boston and attending nearby Tufts University, Massachusetts never felt like a place meant for her, for reasons well beyond the predictably harsh winters. Oakland finally felt like “home” with its diversity, its energy and its sense of community. \u003c/p>\n\u003cfigure id=\"attachment_129866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8013-new.jpg\" alt=\"Welcome sign at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome sign at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Reem’s mother is Palestinian and her father is Syrian. The two met after both relocated to Beirut before coming to the United States together. All through her youth, Reem felt like a “stranger in a strange land,” trying to truly figure out her identity. She definitely didn’t think that identity was going to be as a chef — she actually wanted to be an actress and then shifted towards social justice and “trying to change the world” while at Tufts. \u003c/p>\n\u003cp>When Reem moved to the Bay Area in 2005 because she “was over Boston” and could crash on her uncle’s couch in Daly City, she ended up working at non-profits and as a community organizer in Oakland for a range of causes and issues from airport labor to urban development policies. It was on a trip in 2010 (just before the Arab Spring) to Lebanon and Syria when the idea for Reem’s was largely created after she absolutely adored the many street corner bakeries in Beirut and Damascus. She was struck not just by how delicious the pastries were, but also how these omnipresent bakeries were sort of like sanctuaries in a city full of constant turmoil — a situation not unlike Oakland, except her new home didn’t have those much-needed communal gathering spots. \u003c/p>\n\u003cfigure id=\"attachment_129868\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8022-new.jpg\" alt=\"What's a Man'oushe?\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What's a Man'oushe? \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8111-new.jpg\" alt=\"Za'atar Man'oushe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Za'atar Man'oushe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, Reem signed up for baking and pastry classes at Laney College in Oakland, but left after six months to join the well-known, worker-owned Arizmendi Bakery and Pizzeria in Emeryville. After those formative days, there was no doubt where Reem’s career was heading. She was connected to La Cocina in 2014 through the Women’s Initiative Center and initially wanted to have a wood-fired oven attached to a truck à la \u003ca href=\"https://www.kqed.org/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people\">Del Popolo\u003c/a> to cook her signature item, mana’eesh (puffy pita-like flatbreads). However, she points out that “out of practicality and learning how to run a food business, that concept changed.” Plus, her mom (incorrectly) had doubts about whether Americans would even like mana’eesh. The Reem’s concept pop-ups began first at the Mission Community Market and shortly thereafter she was a mega-hit at several farmers' markets, including the Ferry Building. Her production for the markets and catering was bursting at the seams of La Cocina. She essentially had to go. \u003c/p>\n\u003cfigure id=\"attachment_129880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8167-new.jpg\" alt=\"Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With fortuitous timing, Reem was connected to a former Chinese fast food restaurant space in busy Fruitvale Village as her production was surging. It was the perfect spot geographically and physically for Reem’s brick-and-mortar debut, complete with plenty of baking and mana'eesh oven space.\u003c/p>\n\u003cfigure id=\"attachment_129883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8198-new.jpg\" alt=\"Reem Assil's husband, J behind the front counter at Reem's. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's husband, J behind the front counter sporting a shirt that says \"Freedom to STAY, Freedom to MOVE, Freedom to RETURN.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8201-new.jpg\" alt=\"Reem's entryway, mural, display case, open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's entryway, mural, display case, open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8029-new.jpg\" alt=\"The dining area at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery/café has become a fixture for a diverse range of customers, heavy on families in the daytime and commuters in the evening. They come together to enjoy Reem’s “unapologetically Arab street food” with “California love.” That means saj wraps (flatbreads cooked on a dome-shaped griddle) and oven-baked mana’eesh topped with anything from za’atar made in Jordan to avocado to falafel to sujuk (a beef sausage) to soft-yolk farm fresh eggs. Guests will also find various baked goods, fattoush, spreads, and handheld “mu’ajinaat” pastries in flavors like lamb, pomegranate and pine nut.\u003c/p>\n\u003cfigure id=\"attachment_129877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8138-new.jpg\" alt=\"Falafel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129873\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8041-new.jpg\" alt=\"The baking area at Reem's is visible from outside and people can watch baking in action.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The baking area at Reem's is visible from outside and people can watch baking in action. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8069-new.jpg\" alt=\"Making Mana'eesh in the open kitchen area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making Mana'eesh in the open kitchen area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery took years to plan. The second restaurant took weeks.\u003c/p>\n\u003cp>Reem and the chef-restaurateur Daniel Patterson have both long been involved with \u003ca href=\"http://rocunited.org/\">Restaurants Opportunities Center United\u003c/a>, an organization devoted to improving working conditions, wages and diversity in restaurant labor. A few months ago, Patterson informed Reem that his Jack London Square restaurant Haven was going to pivot concepts. She pitched to Patterson the idea of Dyafa, a hipper, more ambitious take on Arab cuisine concept named for “hospitality.” Quickly, Dyafa came to fruition and opened in April 2018, just a month after her son Zain was born. Talk about a busy spring and current summer for Reem.\u003c/p>\n\u003cfigure id=\"attachment_129900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8238-new.jpg\" alt=\"Dyafa dining area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8252-new.jpg\" alt=\"Open kitchen at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Open kitchen at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa is very much “of the moment,” part of a nationwide trend of chic and eclectic Middle Eastern fine dining restaurants. At lunch and dinner, diners at Dyafa usually start with an order of those same mezze spreads as at Reem’s, highlighted by a smoky baba ghanoush that is so smoky that you’d swear it has an ounce of mezcal in it. Lunch tends to be more simpler fare, led by saj wraps that might be the “shish tawook” filled with spicy chicken kebab or turmeric-spiced cauliflower, eggplant and feta cheese in the “Steph Curry.” The latter is obviously an Oakland must-order for the name alone. Dinner sports a much more extensive selection of cold mezze and hot mezze, plus large plates like sumac-spiced chicken confit and braised lamb shank with garlic yogurt. \u003c/p>\n\u003cfigure id=\"attachment_129903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8268-new.jpg\" alt=\"Mezze Sampler at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezze Sampler at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8279-new.jpg\" alt=\"Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two restaurants reside in two complete opposite worlds view-wise. Dyafa looks at the Oakland Estuary’s leisurely boats and tourist scene, while Reem’s 40-seat dining room and vast patio gazes at the frenetic area around Fruitvale BART. Only Dyafa, though, has a popular bar with excellent Arab-leaning cocktails from Alta Group Beverage Director Aaron Paul that seem to be popular even at noon on a weekday, with witty names to boot like To Yaffa With Love (vodka, cara cara orange, curaçao, Grand Poppy liqueur). \u003c/p>\n\u003cfigure id=\"attachment_129908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8259-new.jpg\" alt=\"View of outdoor patio and Oakland Estuary in Jack London Square.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of outdoor patio and Oakland Estuary in Jack London Square. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8240-new.jpg\" alt=\"Bar at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5060-new.jpg\" alt=\"Dyafa's nature design with tree roots dangling from exposed rafters.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's nature design with tree roots dangling from exposed rafters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa also sports a sleek Middle East-meets-California nature design with tree roots dangling from exposed rafters and mosaic tiles on the floor. Reem’s is definitely not trying to be anything hip or lounge-like. Instead, the space is homey and charming as both a meal-gathering place and weekday freelance workforce office. It boasts bright colors (think light green, pink, yellow); Arabic script on the walls including the names of Kickstarter donors; a bakery case, open kitchen and ordering counter; and a mural of Rasmea Odeh and \u003ca href=\"https://en.wikipedia.org/wiki/Shooting_of_Oscar_Grant\">Oscar Grant\u003c/a> (the unarmed black man killed at Fruitvale BART in 2009).\u003c/p>\n\u003cfigure id=\"attachment_129863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5021-new.jpg\" alt=\"Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ah, the mural. Much has been written about the controversy of the mural and Eater SF’s Andrew Dalton has a thorough breakdown of the situation last summer when “J., the Jewish News of California,” featured an op-ed denouncing the artwork’s meaning and a \u003ca href=\"https://sf.eater.com/2017/6/23/15820576/reems-arab-bakery-rasema-odeh-oakland-controversy\">large controversy\u003c/a> emerged. \u003c/p>\n\u003cfigure id=\"attachment_129874\" class=\"wp-caption aligncenter\" style=\"max-width: 1858px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8062-new.jpg\" alt=\"Statement about the mural.\" width=\"1858\" height=\"1239\" class=\"size-full wp-image-129874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new.jpg 1858w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-520x347.jpg 520w\" sizes=\"(max-width: 1858px) 100vw, 1858px\">\u003cfigcaption class=\"wp-caption-text\">Statement about the mural. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the aftermath, there were death threats, a cascade of threatening Yelp reviews (mostly from non-diners), protesters, a need for Oakland police to be stationed outside, and even a star turn in, of all places, \u003ca href=\"https://www.breitbart.com/california/2017/06/20/oakland-bakery-pays-homage-to-convicted-soon-to-be-deported-palestinian-terrorist-rasmea-odeh/\">Breitbart\u003c/a>. \u003c/p>\n\u003cp>That all was definitely not in the business plan for a place that encourages to \u003cstrong>“#Feelthewarmth”\u003c/strong> and has a vision to “build strong, resilient community” in the power of food. \u003c/p>\n\u003cp>The mural is important to Reem because she sees Odeh, a Palestinian, as a “symbol of unfairness in immigration.” Odeh was convicted in 1969 of being involved in a supermarket bombing that killed two Israeli students in Jerusalem. After a decade in jail, she was freed in a prisoner exchange with the Palestinians and immigrated to the U.S. in the 1990s. She was instrumental in organizing the massive Women’s Marches of January 2017, but, because officials claimed that her conviction from 1969 was never reported to U.S. officials, Odeh was deported back to her homeland of Jordan last fall. \u003c/p>\n\u003cp>Reem continually seeks the healthy discussion that the topic badly needs, telling us “a lot of it wasn’t even about the mural. It was the fact that I was Palestinian and Arab.” She admits, “Naturally, that could’ve broken me down and forced me to be quiet, which, at the beginning I was afraid and didn’t know how to maneuver.” However, “the community came through ten times as much than the other side, like ‘we have your back.’ It created an opportunity for me to educate folks about who Rasmea is and why she’s important. And who Oscar Grant is and why the symbol of him on my wall is important.” \u003c/p>\n\u003cp>Race, religion, police actions, the question of Israel and Palestine, immigration — these are of course complex and touchy subjects, no doubt egged on by the current administration as Reem is quick to point out. Regardless of mural opinions, we all can agree that disrespectful Yelp reviews don’t help anything and that Reem’s model of worker fairness and community togetherness is a model that can — and should — defeat religious and political barriers. \u003c/p>\n\u003cp>At La Cocina, Reem realized that, yes, she wanted a small bakery but also be to big picture-minded. Remember “saving the world” at Tufts? She’s working at it. Reem and her peers are already making progress right at home in Fruitvale with a food and drink “ecosystem” between the bakery and neighbors \u003ca href=\"http://www.aleindustries.com/\">Ale Industries\u003c/a> and \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> (you can get both at Reem’s). She is hoping to make her own za’atar blend by hiring a group of refugees in the Bay Area to do the work. Who knows what else is on the horizon?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“So much of my restaurants are an homage to Oakland,” Reem acknowledges. Whether you’re dining at Reem’s restaurants in Fruitvale or Jack London Square, you know that you’re at a place trying to lift up its community and you’re very much in Oakland. \u003c/p>\n\n",
"disqusIdentifier": "129373 https://ww2.kqed.org/bayareabites/?p=129373",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/27/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 7842,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 86
},
"modified": 1532972453,
"excerpt": "A tour through the menus and remarkable stories of six Bay Area restaurants from five La Cocina kitchen incubator graduates.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A tour through the menus and remarkable stories of six Bay Area restaurants from five La Cocina kitchen incubator graduates.",
"title": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses",
"datePublished": "2018-07-27T06:52:30-07:00",
"dateModified": "2018-07-30T10:40:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses",
"status": "publish",
"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
"path": "/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you step inside the Outer Mission complex that houses the \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> food business incubator kitchen and offices on a regular weekday afternoon, it’s easy to be overwhelmed by the busy chefs, the delicious smells of baked goods and roasting meats, and the constant whirl of activity in preparation for the various markets, kiosks and catering events coming up in a few hours. There are spots for eight participants in this kitchen and it definitely seems like a ninth would be impossible to squeeze in. \u003c/p>\n\u003cfigure id=\"attachment_129706\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8310-new.jpg\" alt=\"In the busy kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the busy kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space might be tight but the goals for the nonprofit are admirably enormous. Its mission is to find talented low-income food entrepreneurs, generally women of color and immigrant communities (a handful of men have been in the program, including the very successful \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> concept). \u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/people\">Caleb Zigas\u003c/a>, La Cocina’s Executive Director who has been involved since it debuted in 2005, told us that the incubator’s 11 staff members avoid using words like “teach” or “empower.” These women have already identified a product that they excel at and a worthy price for it — they aren’t starting from scratch concept-wise, but they usually are just cooking for friends or selling from home. Zigas pointed out that, “They know everything there is to know about business. What they may not know is how to formalize that business into a marketplace that intentionally throws up barriers.”\u003c/p>\n\u003cfigure id=\"attachment_129715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5205-new1.jpg\" alt=\"La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-129715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-768x635.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1020x844.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1200x993.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-960x794.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-240x199.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-375x310.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-520x430.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We talked with five of La Cocina’s graduates who now have brick-and-mortar restaurants or kiosks. There were universal problems acknowledged by all where they could never possibly have defeated certain barriers without La Cocina’s assistance — the surging real estate prices, not speaking English well or looking a certain way being chief among them. Even La Cocina itself faces some of these problems for its proposed food hall planned for the heart of the struggling Tenderloin in 2019. \u003c/p>\n\u003cp>La Cocina’s program has three application deadlines a year and information orientations for interested individuals every other month. Once you’re in the program, it can take up to eight years to go through pre-incubation planning, the incubation period, finding capital and space, the exit to that space, and finally “graduation” when the business is self-sufficient. Yes, it can be as brisk as a one-year degree in theory but is much more likely to be a lengthy medical school and residency-type of time frame.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>La Cocina graduates have had incredible success in a wide variety of cuisines and business types. We talked with women serving Cambodian, Southern, Mexican, Arab and Gujarat (Indian) cooking. The current class includes Nepalese, Jamaican, Japanese and Salvadoran-themed businesses. Over 30 brick-and-mortars from graduates exist around the Bay Area (a handful are commissary kitchens).\u003c/p>\n\u003cp>Those present entrepreneurs in the La Cocina kitchen are following in the esteemed footsteps of women who never thought they would ever call a restaurant their own. Here are the stories of five graduates who are now navigating the Bay Area restaurant scene with their own businesses.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.besharamrestaurant.com/\">Besharam\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Besharam/@37.754276,-122.3916646,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0ce31950a5:0x7718a923d0103fe2!8m2!3d37.7542718!4d-122.3894705\">1275 Minnesota St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7175-new.jpg\" alt=\"Besharam interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barely 45 diners can fit into the serene, colorful dining room of Besharam, a spunky newcomer located in the Minnesota Street Project art gallery complex, in a far industrial corner of the Dogpatch. Despite the small size and isolated location, Besharam screams with relentless character that can be as boisterous as the heat in the spiced garlic sauce served with the grilled chicken kebab and hand-rolled flatbread at lunch. \u003cstrong>Chef and co-owner Heena Patel\u003c/strong> decided on the name, “shameless” in Hindi, because she knows she’s different than everyone else — in her family, in the Bay Area, in the world — and she isn’t afraid to show that, hey, she’s running the show at a restaurant in San Francisco and never in a million years would she have expected that while growing up as the second of five daughters in the Gujarat state of India.\u003c/p>\n\u003cp>There is bleu cheese naan with wasabi raita on the menu and a giant pop-art mural by \u003ca href=\"https://hatecopy.com/\">HateCopy’s Maria Qamar\u003c/a> next to the open kitchen with a Hindi woman drinking a cocktail. The soundtrack is bumping all lunch and dinner-long with Michael Jackson, Indian pop and seemingly everything in between. It’s definitely Heena’s restaurant.\u003c/p>\n\u003cfigure id=\"attachment_129731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4328-new1.jpg\" alt=\"Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there are pavs (sliders, a classic street food) served with little gems and pickled shiitake mushrooms on the menu, co-existing with a grilled zucchini salad and fish moilee with coconut curry and turmeric rice. In the evening, there are shishito peppers stuffed with a tamarind and chickpea filling; edamame dumplings in a lentil broth; paratha tacos accented by a strawberry-mint chutney; and ghee-roasted pork chops. Heema puts her Gujarat-meets-world philosophy about the always hotly debated “authenticity” question very bluntly: “You can take it or leave it.”\u003c/p>\n\u003cfigure id=\"attachment_129740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7312-new.jpg\" alt=\"Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all, she’s come all the way to this point from Gujarat to London to Marin County to full-time restaurant in San Francisco. She defeated the odds and has earned the right to cook what she wants to cook.\u003c/p>\n\u003cfigure id=\"attachment_129737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7156-new.jpg\" alt=\"Heena Patel rolls dough for flatbread in back kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heena Patel rolls dough for flatbread in back kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She got a home-science degree from Mumbai University and was given the common “a or b” decision from her father — continue studying and get a master’s degree, or go to London and find a man to marry. She elected for the latter and amidst all the boys who lined up for her, she found her husband, Paresh, after two weeks. When she was 25-years old and Paresh was 30, the couple and their then three-year old daughter moved from London to Marin County on a business visa. The two ran an adjacent liquor store and flower shop in Terra Linda (by San Rafael) for 20 years. \u003c/p>\n\u003cfigure id=\"attachment_129738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7346-new.jpg\" alt=\"Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t easy upon arriving in California for Heena, being someone who looks differently, speaks differently and didn’t know a word of English at the time. In 1992, Heena would struggle on the phone at the shops, answering calls and unable to communicate clearly, despite her best efforts. On the other end of the line, one particularly disrespectful man screamed at her for her lack of English and to this day gets her worked up emotionally. It was not a welcoming way for her to step into a supposedly welcoming country. \u003c/p>\n\u003cp>Sitting down with La Cocina alums in the past few weeks, we’ve found a theme in how there was a mutual connection that led the chef/entrepreneur to the program. That happened in 2013 for Heena where she self-admittedly had “zero idea of the food business” but “checked off all the boxes” for what La Cocina looks for. Heena really wanted to open a concept for serving her style of traditional and not-so-traditional Gujarati cuisine, and the program helped her craft a 90-page business plan…for the truck. \u003c/p>\n\u003cfigure id=\"attachment_129742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4297-new.jpg\" alt=\"Besharam Lunch Menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam Lunch Menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Have you seen that truck around San Francisco? Nope, we didn’t think so, because it never ended up happening. Instead, she started “Rasoi,” a Ferry Building farmers' market vendor concept. Heena also held pop-ups at the likes of Jardinière and State Bird Provisions. At the latter, she served a dessert to chef and co-owner Stuart Brioza, who was beyond thrilled with his first taste, seemingly having a life-altering epiphany. Talk about the ultimate compliment and confidence booster for a shy, upstart cook like Heena.\u003c/p>\n\u003cfigure id=\"attachment_129746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4379-new.jpg\" alt=\"A tray of Besharam desserts.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tray of Besharam desserts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then it all happened so fast with the restaurateur Daniel Patterson after La Cocina connected the two and she was invited to have lunch with him at his restaurant, Alta, in the Minnesota Street Project. Yes, that Daniel Patterson, the chef known for high-end cooking at San Francisco fine dining stalwarts like the now-closed Elisabeth Daniel and Coi. Heena was skeptical and even admitted to us, “I googled him — who is Daniel Patterson?” Recently, Patterson has become instrumental in championing socioeconomic diversity by working with Restaurants Opportunities Center United and helping aspiring restaurateurs, like Heena, defeat the odds. \u003c/p>\n\u003cp>At the lunch, Patterson offered the Alta space to Heena. It swept her off her feet. She could cook and do what she does so well, and be helped in what she’s less experienced with. Now, two months since opening, Heena has even more respect for Patterson than before she went into business with him. Simply put — the system of passionate chef, La Cocina education and renowned chef mentor/business system is working.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qITc3R1akO0'\n title='//www.youtube.com/embed/qITc3R1akO0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To date, the biggest question from diners for Heena has been, “Where is the chicken tikka masala?”, pigeon-holing the most well-known Indian dish to Americans that isn’t even a traditional Indian dish. (Answer: not at this restaurant). Heena has also been shocked by how savvy her customers are, estimating about 90% have an open mind (and don’t care about the lack of tikka masala) and love her adorably different, somewhat quirky concept. She also is hugely surprised by how many Indian customers just keep coming and coming, often with big groups of non-Indian colleagues and friends. \u003c/p>\n\u003cp>Indeed, it has been quite the journey from Gujarat to the Dogpatch for Heena and Paresh. Their 29-year old daughter is studying for the bar exam and their 21-year old son is an aspiring journalist, studying at Vassar College in New York. Everyone chips in to help at Besharam, whether on the floor or from afar. Both kids help their mom with something that is definitely not one of her biggest strengths: social media. Meanwhile, at the restaurant, Paresh helps with the front-of-house and also assists on the wine and newly-launched cocktail program with Alta Group Beverage Director, Aaron Paul. \u003c/p>\n\u003cp>Paresh should also get lots of credit for allowing San Francisco to have the privilege of knowing what he’s known for decades — how talented a chef Heena is. Once, when she was doubting if a restaurant would ever happen, he assured her that “what you serve is basic but people are hungry for it.” He was very correct, though bleu cheese naan is definitely not basic. San Francisco was starving for the open-minded style of cooking that Heena brings to the table.\u003c/p>\n\u003cfigure id=\"attachment_129728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7293-new.jpg\" alt=\"Besharam signage on the front door.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam signage on the front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.huaracheloco.com/\">El Huarache Loco\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/El+Huarache+Loco/@37.9474025,-122.5116057,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a43f733d57f:0xdf3b9d5506983993!8m2!3d37.9473983!4d-122.5094116\">1803 Larkspur Landing Circle, Larkspur\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4594-new.jpg\" alt=\"Owner/Chef Veronica Salazar at El Huarache Loco.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at El Huarache Loco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No, there are no burritos on the menu at \u003cstrong>Veronica Salazar’s\u003c/strong> restaurant inside Larkspur’s tony Marin Country Mart. Of course, that’s one of the first things a good percentage of her diners notice on an initial visit and ask about. For Salazar, it’s pretty simple why there are no burritos to be found at El Huarache Loco — burritos aren’t really something people eat in Mexico. “Find them at Walmart” is her advice if you want a burrito in Mexico City because they serve them in the frozen food aisle (though she can’t vouch for if they’re delicious at all). \u003c/p>\n\u003cfigure id=\"attachment_129759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7618-new.jpg\" alt=\"Huarache Con Costillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Huarache Con Costillo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, diners will find a thrilling roster of Mexico City street food and home cooking staples at El Huarache Loco, beginning with the namesake huaraches. They are thin-pressed, oval-shaped masa “tortillas” that are often thought of as “sandal-shaped.” If you’re still having trouble, just picture a flattened tamale, minus the banana leaf and with the fillings on top of the masa, and you’re kind of on the right track. The huarache is a platform for all kinds of toppings from ham, bacon and chorizo to tender rib meat (“costilla”) to the must-try nopales salad (cactus!). There is a thin layer of black bean paste between the tortilla and the toppings, then crowning garnishes of a rustic-zesty red salsa, cilantro, onions, cheese and the all-important squiggles of cool crema. Yes, it’s all kind of crazy but really it’s just downright delicious. (The “loco” in the name, by the way, is because it’s a fun word and El Huarache Loco is a common restaurant name in Mexico.) \u003c/p>\n\u003cp>Trust us, you’ll be wishing every burrito place served huaraches after your first one from Salazar.\u003c/p>\n\u003cfigure id=\"attachment_129852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4517-new.jpg\" alt=\"Owner/Chef Veronica Salazar at work in the open kitchen.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at work in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She has been cooking them each Saturday morning at the Alemany Farmers' Market (the “People’s Market”) since 2006, just a year after joining the La Cocina program. Since coming to the Bay Area in 1995 with her husband, she had been cooking food at home for friends, family and pretty much anyone who wanted a taste of the CDMX (Ciudad de Mexico, the name Mexico City is often referred to in Mexico). Salazar first heard about a kitchen for low-income women from a news story on Univision and was soon in touch with La Cocina thanks to one of her customers. Salazar also was involved with the now-shuttered Women’s Initiative for Self Employment (also known as ALAS), who helped her hatch the all-important business plan.\u003c/p>\n\u003cfigure id=\"attachment_129765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7629-new.jpg\" alt=\"Quesadilla Chilanga with Huitlacoche\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quesadilla Chilanga with Huitlacoche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fast-forward to 2012 and Salazar’s popularity at Alemany made her a favorite of critics and diners alike (count this writer as one who visited in the early days and became an enormous fan). A developer in Marin County was looking for a chef to run a Mexican restaurant in their new rustic, high-end shopping complex by the Larkspur Ferry Terminal. Salazar noted to us recently that it was a pretty “ugly, lonely looking place” at first. But, she believed in it. The commute wouldn’t be so bad (after all, from her home in San Francisco, it takes just as long to get to La Cocina as it does to drive to Larkspur) and the crowds would come just like at Alemany.\u003c/p>\n\u003cfigure id=\"attachment_129762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7632-new.jpg\" alt=\"Fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The risk clearly worked as El Huarache Loco became the first restaurant opened by a La Cocina alum. Salazar pays homage to her La Cocina roots with a 2011 picture of her in the incubator’s kitchen with three fellow chefs, all of whom have successful full-time concepts today. \u003c/p>\n\u003cfigure id=\"attachment_129767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7552-new.jpg\" alt=\"Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around the restaurant, she also has many distinct nods to her Mexico City home and her family — a family that has run a restaurant, Caldos Rivera, for more than 60 years in the heart of the chaotic city. Salazar told us that as a woman in Mexico, “To live, you have to learn how to cook.” These dishes have been with her forever. Beyond huaraches, the menu in Larkspur includes “antojitos” (CDMX specials and appetizers), like a delicate, curled huitlacoche-filled (dark black corn fungus) quesadilla that is nothing like the greasy, cheesy, flat Tex-Mex quesadillas you’ve surely tried. There are other unfamiliar names to most Bay Area diners like pambazos, sopes, gorditas and tostadas. Breakfast features huevos rancheros and chilaquiles. There are also more familiar tacos in myriad formats and fillings, along with daily specials and enchiladas that are again not recognizable to most diners in the audience. Salazar honors her mother in the chop-like house “Doña Luz” salad with a smorgasbord of great ingredients because her mother was so great at tying together surplus ingredients into a salad.\u003c/p>\n\u003cfigure id=\"attachment_129760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7622-new.jpg\" alt=\"Ensalada Doña Luz\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ensalada Doña Luz \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar doesn’t cut any corners. She makes her own masa for the tortillas; fantastic and not-too-sweet agua frescas are housemade; and the guacamole is prepared from scratch, along with a half-dozen types of salsa. She has had to adapt a bit for the Marin audience. Remember, while there are lots of adventurous diners ready to eat anything, anywhere — there are also plenty of soccer moms and rushed ferry commuters stopping by. So, tripe-filled menudo quickly left the menu. There is no tongue amongst the taco meats. There is, however, alphabet soup on the kid’s menu.\u003c/p>\n\u003cfigure id=\"attachment_129764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7649-new.jpg\" alt=\"Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar has found a home in a place that is about as far a 180-degree spin from hectic Mexico City as you can get. Inside El Huacache Loco, there are giant handmade rancho-style chairs and lots of the customary singing and dancing skeletons from Dia de los Muertos celebrations that you might find in her home city. Then walk outside and you’ll see a pond with koi and turtles, lots of relaxed locals who just left yoga class, and you’ll certainly notice how the exterior of El Huarache Loco is the same as everything else in the charming shopping area (freshly painted, chic farmhouse-looking). \u003c/p>\n\u003cfigure id=\"attachment_129766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7578-new.jpg\" alt=\"El Huarache Loco outside eating area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Huarache Loco outside eating area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In bucolic Marin, Salazar is still trying to defeat the naysayers who claim that this isn’t “real Mexican food.” Quite simply, anyone can think what they want to think, but we know that they’re wrong. Salazar definitely knows that they’re wrong because she is one of the Bay Area’s great ambassadors of the cuisine from one of the world’s grandest and most culturally enriching cities. \u003c/p>\n\u003ch2>\u003ca href=\"https://www.minniebellssoul.com/\">Minnie Bell’s Soul Food Movement\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Public+Market/@37.8412911,-122.2938373,15z/data=!4m5!3m4!1s0x0:0x68a7c0c0b72fc684!8m2!3d37.8412911!4d-122.2938373\">5959 Shellmound St., Emeryville\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Excuse me! I hate to interrupt, but may I just say that she makes THE best fried chicken I have ever had.”\u003c/p>\n\u003cp>A few seconds later, both the glowing customer and Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement, lightheartedly assure this food writer that this moment wasn’t staged for our interview. He genuinely feels that this crispy, succulent, rosemary-flecked plate of fried chicken was the greatest that he had ever encountered, even surpassing his longtime prior gold standard — of course, his own recipe.\u003c/p>\n\u003cfigure id=\"attachment_129784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7718-new-1.jpg\" alt=\"Millie Bell's Rosemary Fried Chicken and Cornbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Millie Bell's Rosemary Fried Chicken and Cornbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As an hour goes by with McPherson, nobody else stops the interview other than a coworker asking a fryer question or her 13-year old son, Eric, stopping by because his summer job right now is working for his mom’s Emeryville Public Market kiosk four-days-a-week (Eric’s mom informs us that his favorite part of the job is counting the hours he’s worked and charging those hours). \u003c/p>\n\u003cfigure id=\"attachment_129797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4690-new.jpg\" alt=\"Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, once McPherson is back at her post in the tiny Minnie Bell’s space, roving between the cash register, the two fryers, the refrigerator full of Kool-Aid (a LOT of freshly-mixed, not exactly all-natural Kool-Aid), and the back’s prep areas, she’s receiving constant praise from happy customers of all ages and backgrounds. Maybe it’s the fact that the kiosk is in an isolated corner of a Public Market with constant construction? Maybe it’s McPherson’s ever-present upbeat charm? Maybe it’s because they’re all drinking the Minnie Bell’s Kool-Aid? Maybe…it’s the rosemary?\u003c/p>\n\u003cfigure id=\"attachment_129793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4707-new.jpg\" alt=\"A sprig of fried rosemary accompanies the Rosemary Fried Chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprig of fried rosemary accompanies the Rosemary Fried Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the rosemary fried chicken. It’s everything that a legendary fried chicken should be with a crunchy, ready-to-shatter crust that is gleefully free of grease, and meat that is as juicy as a ripe summer peach, whether you’re munching on drumstick, wing, breast or thigh. Rosemary has been the recipe’s staple since her early adult cooking days when she had rosemary on hand and sampled with it. Her recipe has no seasoning nor any buttermilk or a second dredging of batter. McPherson’s key move is to give the chicken a rosemary-hot sauce marinade for 24 hours or more. Then she fries the chicken and rosemary in clean oil (the kiosk closes between lunch and dinner for a labor-intensive oil switch-out). \u003c/p>\n\u003cfigure id=\"attachment_129801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7769-new.jpg\" alt=\"The kiosk closes between lunch and dinner for a labor-intensive oil switch-out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kiosk closes between lunch and dinner for a labor-intensive oil switch-out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this chicken talk, Minnie Bell’s is by no means a one-hit wonder. The menu sticks to roughly a half-dozen supporting cast members, all of whom are vegetarian (no bacon, no lard). Well, the three-cheese mac & cheese with Parmesan, fontina and cheddar isn’t exactly a light selection, nor is the sweeter, fluffier-style of cornbread that McPherson makes with lots of brown butter. However, the smoky vegan red rice and beans and the red chili-accented braised greens are miles ahead of their peers in flavor complexity and a clean brightness that is never associated with them. \u003c/p>\n\u003cfigure id=\"attachment_129782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7732-new.jpg\" alt=\"Three-cheese Mac & Cheese with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-cheese Mac & Cheese with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7713-new.jpg\" alt=\"Braised Greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7733-new.jpg\" alt=\"Red Beans & Rice Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Beans & Rice Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McPherson’s family is originally from New Mexico and Texas, and came to California as part of the mid-century Great Migration, a period when the Fillmore was booming as the “Harlem of the West.” A generation later, McPherson has called the Fillmore “home” for all but a couple years when she attended cooking school in Sacramento. Sadly, she has witnessed that neighborhood boom steadily fade. She’s hoping that one day Minnie Bell’s can play a part in bringing back that vibrant heyday for the corridor.\u003c/p>\n\u003cfigure id=\"attachment_129789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4678-new.jpg\" alt=\"McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say "EST. IN FILLMOE."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say \"EST. IN FILLMOE.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, her role in the kitchen for the family was to grate cheese for mac ‘n’ cheese, an activity that she admittedly “dreaded.” The first recipe she had to master was a Betty Crocker Dinette Cake. She gradually learned how to cook her family’s soul food recipes from her late grandmother Lillie Bell and her great aunt Minnie (now 85 years old). Their impact on her personal and professional life years later are why both are the namesakes of Minnie Bell’s and, frankly, why she was compelled to become a chef.\u003c/p>\n\u003cfigure id=\"attachment_129781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4662-new.jpg\" alt=\"Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept launched as a mobile catering company, hence the Soul “Movement.” She joined La Cocina in 2011 and participated in the Fillmore Mobile Food Vendor and Artisan Marketplace program, a small business course that La Cocina taught with Urban Solutions, a nonprofit economic development organization. “Small businesses are what make the world go around,” McPherson tells us. Sadly, seven years later, the city is still “sleeping on the fact that we’re small businesses.”\u003c/p>\n\u003cp>During her time with La Cocina, Minnie Bell’s became increasingly in demand for catering and pop-ups, with the most notable of the latter being a substantial run at Wing Wings in the Lower Haight. Still, the permanent restaurant just wouldn’t come, but luckily a yearlong lease in the Emeryville Public Market emerged after fellow La Cocina alum Nyum Bai left.\u003c/p>\n\u003cfigure id=\"attachment_129812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4674-new.jpg\" alt=\""Nourish The Public + Nourish Yourself" signage at The Emeryville Public Market next to Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Nourish The Public + Nourish Yourself\" signage at The Emeryville Public Market next to Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fillmore is having huge dining growth, started by the blockbuster State Bird Provisions, and recently followed by the likes of \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, Wise Sons and \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a>. All are delicious and small (ish) businesses — and all are not black-owned. For McPherson, the scene on Fillmore is “bittersweet” because these are very worthy and considerate additions to the neighborhood, but “it’s a mystery” to her and “an eyesore for the community” how there are still so many prominently vacant storefronts in the corridor. Real estate developers keep holding out for someone to pay bigger and bigger bucks. It’s about the money. It’s all about the money. In the meantime, the potentially vibrant culture and significant foot traffic is kept away, other than the nightly State Bird Provisions line.\u003c/p>\n\u003cp>Soon, McPherson will get her permanent restaurant because she is an immensely gifted chef with the fervently devoted following that she deserves like that raving diner who paused our interview. Those fans will follow Minnie Bell’s wherever its movement goes. \u003c/p>\n\u003cfigure id=\"attachment_129792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4663-new.jpg\" alt=\"Signage for Minnie Bell's Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Signage for Minnie Bell's Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Nyum+Bai/@37.7763222,-122.224679,15z/data=!4m2!3m1!1s0x0:0xc85f72f420fd5355?sa=X&ved=0ahUKEwjX94G4g63cAhVD7VQKHe60B8UQ_BIItAEwDQ\">3340 E 12th St., Oakland Suite 11\u003c/a>\u003c/p>\n\u003cp>Taste the steamed fish soufflé called “amok” and dip some exquisitely trimmed cucumbers into “prahok,” a homey and spicy ground pork dip, and you’ll simultaneously experience profound beauty and pain through a cuisine’s powerful story. \u003c/p>\n\u003cfigure id=\"attachment_129834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7994-new.jpg\" alt=\"Prahok Ktiss\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prahok Ktiss \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is so much joy in Cambodian cooking, whether starting with a banana blossom, cabbage and sweet basil “ngoum banana salad” or digging into the slightly sweet, profoundly earthy and balanced “kuy teav Phnom Penh” noodles in a seven-hour pork broth that tastes much more like a complex craft cocktail at Trick Dog than the rugged tonkotsu ramen broth you would be expecting. Along with the food, there is tremendous beauty in the stunning natural setting and rich culture of Cambodia, one that is not very well known to the Bay Area audience. As Nite Yun, the chef-owner of Oakland’s five-month old restaurant, Nyum Bai, unfortunately points out — everyone seems to know about Angkor Wat’s temples and the genocide, and that’s about it for Cambodia. She’s trying to change that one guest at a time.\u003c/p>\n\u003cfigure id=\"attachment_129825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7823-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/nite-bai-salad.jpg\" alt=\"Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad.\" width=\"1920\" height=\"1077\" class=\"size-full wp-image-129841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1200x673.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-520x292.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7844-new.jpg\" alt=\"Ngoum Banana Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ngoum Banana Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nite’s earliest memories from her youth are eating rice with her hands on the floor of her family’s apartment in Stockton while mid-century Khmer rock and roll music played in the background. That was a common portrait of her life growing up in the Central Valley town, where she constantly grappled with the question of identity that countless immigrants in this country think about. Her life was nothing similar to her friends in high school — they probably didn’t even know where Cambodia was and definitely didn’t eat rice with their hands. On the flip side, she wasn’t really part of the Americana culture of eating hamburgers and watching TV shows all the time. Nite just focused on school and family, spending most of her time at home with her parents and two brothers (she’s the middle child). \u003c/p>\n\u003cfigure id=\"attachment_129820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4938-new.jpg\" alt=\"Kuy Teav Phnom Penh\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4946-new.jpg\" alt=\"Kuy Teav Phnom Penh with noodles displayed.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh with noodles displayed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She doesn’t have memories of before Stockton. \u003c/p>\n\u003cp>Nite’s parents dodged land mines, worked in labor camps and managed to flee the horrific genocide during the Khmer Rouge’s reign of terror in Cambodia during the late 1970s. Her parents spent five years in a refugee camp in Thailand where Nite was born. The family was sponsored by a church group in Texas and immigrated to the U.S. before quickly relocating to Stockton because of the large Cambodian expat community there. \u003c/p>\n\u003cp>Nite didn’t fully understand the scope of the genocide or why her parents didn’t open up much about their past until well into her youth. She acknowledges now that they struggled with a form of PTSD and that is a reason that she learned very little about her mysterious homeland of Cambodia until she grew older.\u003c/p>\n\u003cp>Trips back to Cambodia in her early adult years helped Nite better understand her heritage and planted the idea of Nyum Bai in her mind. At first, she spent four years at SF State in the nursing program but knew that wasn’t for her, telling us, “How could I be a nurse if I didn’t care? It was all compounded. Everything that was in the hospital I was so unhappy about, like learning about it was one thing, but actually working in the hospital, wearing scrubs [and] the lighting, the smells and everything, it was like, ‘Get me out of here!’”\u003c/p>\n\u003cp>It was on her third trip back to Cambodia, while eating a bowl of soup in a market, that she realized she should start her own food business. Through Nyum Bai, Nite says, she could open up her country by “sharing Cambodia [and] teaching people about Cambodia through the cuisine, but also a way for people to reunite with their roots.” \u003c/p>\n\u003cfigure id=\"attachment_129848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4899-new.jpg\" alt=\"The Take Away Window at Nyum Bai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Take Away Window at Nyum Bai. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She had no idea how this was going to actually be a business. She didn’t have any formal culinary training other than cooking extensively with her mom and then on her own at college when she started missing her mom’s recipes. Though she lacked the business plan, she definitely didn’t lack what she describes as “purpose.” Nite set about on her own doing recipe testing and held private dinners at her home. A visit to the 2009 La Cocina Street Food Festival convinced her to reach out to the organization but she didn’t feel ready to truly be an entrepreneur. She incorrectly doubted herself. After all, she even knew that one of her mom’s frequent sayings, “Nyum Bai,” (a Cambodian phrase for “Eat rice” or “Let’s eat!”) should be the name of this future concept. Instead of having a formal interview, Nite was asked to cater a board meeting for La Cocina and that become an informal interview — a “trick” she admits — and Nite joined in 2014. Nyum Bai found a stall in the Emeryville Public Market in early 2017 (now occupied by Minnie Bell’s) and that expansion made the entire Bay Area realize that Cambodian food should be, and thankfully now is, on the map of vital cuisines to sample and learn more about.\u003c/p>\n\u003cp>Emeryville gave her lessons that she badly needed for achieving that grander dream — her own spot. Some of the challenges she encountered and had to get past included “learning how to be a leader, scaling up recipes, sharing my stories and opening up to strangers.” It didn’t take long for the opportunity of a permanent Oakland spot to appear. \u003c/p>\n\u003cfigure id=\"attachment_129823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7804-new.jpg\" alt=\"Colorful Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Colorful Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The owner of the Fruitvale, Oakland burgers and craft beers spot, The Half Orange, was connected to La Cocina and informed the organization that he was going to be closing the business. Around the same time, Nite’s yearlong lease for Emeryville was winding down. It was a no-brainer match for Nyum Bai and Fruitvale (though her commute from West Oakland has gone from five minutes to fifteen minutes!). \u003c/p>\n\u003cfigure id=\"attachment_129831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7973-new.jpg\" alt=\"Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Half Orange’s narrow space, open kitchen and charming patio area, plus Fruitvale’s diversity and constant energy just felt like Nyum Bai’s right home. The dining room has a striking pink neon and aquatic blue slatted fixture, cheery bursts of white and bright colored paints, and Khmer rock and roll albums on the walls. The outside patio is festive and bustling, feeling like it could be a roadside market with its narrow bench seating, but is also singularly “Oakland” via the neighboring market’s mariachi music and piñatas. \u003c/p>\n\u003cfigure id=\"attachment_129815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4901-new.jpg\" alt=\"Nyum Bai dinner and lunch menus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai dinner and lunch menus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive dinner menu has three sections: starters like grilled beef skewers with a honey and “kroeung” (a Cambodian spice paste) dipping sauce, or taro, pork and glass noodle-filled crispy rolls; a trio of noodles dishes under their own heading; and “With Rice” dishes ranging from crispy catfish topped with green mango salad to the southern Khmer sweet and peppery pork belly stew called “koh.” Weekday lunch is counter-service and an abbreviated menu of noodles, rice plates, snacks and some intriguing salad and sandwich creations (new fried chicken sandwich alert!). \u003c/p>\n\u003cfigure id=\"attachment_129849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4902-new.jpg\" alt=\"Nyum Bai outdoor eating space.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai outdoor eating space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fruitvale has been unpredictable in the early going for business because foot traffic can be a challenge (it’s a block removed from the BART station) and there isn’t the natural pull of a built-in residential area. Nite has really enjoyed seeing the mix of travelers going to Cambodia or those who recently visited, the countless adventurous Bay Area diners always on the lookout for learning about global cuisines, and how the region’s Cambodian population has certainly embraced her concept. \u003c/p>\n\u003cp>Nyum Bai is a deeply personal restaurant that reaches back to before Nite was born. You can feel that pain from her country’s past but the joy in the country’s resilience since such unspeakable tragedy. She wanted to provide “a space for the old and the new generation of Cambodians to come together and start healing” and has accomplished that.\u003c/p>\n\u003cfigure id=\"attachment_129830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7960-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you ever feel like giving up,” Nite says, “just remind yourself why you started the business in the first place.” Words can’t describe what her parents and her homeland went through. At least there is the warmth and beauty of food to connect generations and comfort each other.\u003c/p>\n\u003ch2>\u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Reem's+California/@37.7754485,-122.2247451,15z/data=!4m5!3m4!1s0x0:0x850f93f103291775!8m2!3d37.7754485!4d-122.2247451\">3301 E 12th St #133, Oakland\u003c/a> \u003c/p>\n\u003ch2>\u003ca href=\"http://dyafaoakland.com/\">Dyafa\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dyafa/@37.7936067,-122.2743699,15z/data=!4m5!3m4!1s0x0:0xe8e7c53f0e32d9ab!8m2!3d37.7936067!4d-122.2743699\">44 Webster St., Oakland\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8025-new.jpg\" alt=\"#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland doesn’t have a Tony Bennett-style flowery ballad nor does it boast iconic and widely photographed pyramids, cable cars and curvy, steep, garden-decorated streets. That’s not Oakland. You don’t leave your heart in The Town; you give your heart to it. \u003c/p>\n\u003cfigure id=\"attachment_129888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5027-new.jpg\" alt=\"Reem Assil, the Chef-Owner of Reem’s.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil, the Chef-Owner of Reem’s.\u003c/figcaption>\u003c/figure>\n\u003cp>That has been the case for Reem Assil, the Chef-Owner of Reem’s in Fruitvale and Chef-Partner with Dyafa in Jack London Square, since she moved to Oakland. Growing up in the small Arab community just outside Boston and attending nearby Tufts University, Massachusetts never felt like a place meant for her, for reasons well beyond the predictably harsh winters. Oakland finally felt like “home” with its diversity, its energy and its sense of community. \u003c/p>\n\u003cfigure id=\"attachment_129866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8013-new.jpg\" alt=\"Welcome sign at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome sign at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Reem’s mother is Palestinian and her father is Syrian. The two met after both relocated to Beirut before coming to the United States together. All through her youth, Reem felt like a “stranger in a strange land,” trying to truly figure out her identity. She definitely didn’t think that identity was going to be as a chef — she actually wanted to be an actress and then shifted towards social justice and “trying to change the world” while at Tufts. \u003c/p>\n\u003cp>When Reem moved to the Bay Area in 2005 because she “was over Boston” and could crash on her uncle’s couch in Daly City, she ended up working at non-profits and as a community organizer in Oakland for a range of causes and issues from airport labor to urban development policies. It was on a trip in 2010 (just before the Arab Spring) to Lebanon and Syria when the idea for Reem’s was largely created after she absolutely adored the many street corner bakeries in Beirut and Damascus. She was struck not just by how delicious the pastries were, but also how these omnipresent bakeries were sort of like sanctuaries in a city full of constant turmoil — a situation not unlike Oakland, except her new home didn’t have those much-needed communal gathering spots. \u003c/p>\n\u003cfigure id=\"attachment_129868\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8022-new.jpg\" alt=\"What's a Man'oushe?\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What's a Man'oushe? \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8111-new.jpg\" alt=\"Za'atar Man'oushe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Za'atar Man'oushe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, Reem signed up for baking and pastry classes at Laney College in Oakland, but left after six months to join the well-known, worker-owned Arizmendi Bakery and Pizzeria in Emeryville. After those formative days, there was no doubt where Reem’s career was heading. She was connected to La Cocina in 2014 through the Women’s Initiative Center and initially wanted to have a wood-fired oven attached to a truck à la \u003ca href=\"https://www.kqed.org/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people\">Del Popolo\u003c/a> to cook her signature item, mana’eesh (puffy pita-like flatbreads). However, she points out that “out of practicality and learning how to run a food business, that concept changed.” Plus, her mom (incorrectly) had doubts about whether Americans would even like mana’eesh. The Reem’s concept pop-ups began first at the Mission Community Market and shortly thereafter she was a mega-hit at several farmers' markets, including the Ferry Building. Her production for the markets and catering was bursting at the seams of La Cocina. She essentially had to go. \u003c/p>\n\u003cfigure id=\"attachment_129880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8167-new.jpg\" alt=\"Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With fortuitous timing, Reem was connected to a former Chinese fast food restaurant space in busy Fruitvale Village as her production was surging. It was the perfect spot geographically and physically for Reem’s brick-and-mortar debut, complete with plenty of baking and mana'eesh oven space.\u003c/p>\n\u003cfigure id=\"attachment_129883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8198-new.jpg\" alt=\"Reem Assil's husband, J behind the front counter at Reem's. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's husband, J behind the front counter sporting a shirt that says \"Freedom to STAY, Freedom to MOVE, Freedom to RETURN.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8201-new.jpg\" alt=\"Reem's entryway, mural, display case, open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's entryway, mural, display case, open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8029-new.jpg\" alt=\"The dining area at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery/café has become a fixture for a diverse range of customers, heavy on families in the daytime and commuters in the evening. They come together to enjoy Reem’s “unapologetically Arab street food” with “California love.” That means saj wraps (flatbreads cooked on a dome-shaped griddle) and oven-baked mana’eesh topped with anything from za’atar made in Jordan to avocado to falafel to sujuk (a beef sausage) to soft-yolk farm fresh eggs. Guests will also find various baked goods, fattoush, spreads, and handheld “mu’ajinaat” pastries in flavors like lamb, pomegranate and pine nut.\u003c/p>\n\u003cfigure id=\"attachment_129877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8138-new.jpg\" alt=\"Falafel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129873\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8041-new.jpg\" alt=\"The baking area at Reem's is visible from outside and people can watch baking in action.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The baking area at Reem's is visible from outside and people can watch baking in action. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8069-new.jpg\" alt=\"Making Mana'eesh in the open kitchen area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making Mana'eesh in the open kitchen area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery took years to plan. The second restaurant took weeks.\u003c/p>\n\u003cp>Reem and the chef-restaurateur Daniel Patterson have both long been involved with \u003ca href=\"http://rocunited.org/\">Restaurants Opportunities Center United\u003c/a>, an organization devoted to improving working conditions, wages and diversity in restaurant labor. A few months ago, Patterson informed Reem that his Jack London Square restaurant Haven was going to pivot concepts. She pitched to Patterson the idea of Dyafa, a hipper, more ambitious take on Arab cuisine concept named for “hospitality.” Quickly, Dyafa came to fruition and opened in April 2018, just a month after her son Zain was born. Talk about a busy spring and current summer for Reem.\u003c/p>\n\u003cfigure id=\"attachment_129900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8238-new.jpg\" alt=\"Dyafa dining area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8252-new.jpg\" alt=\"Open kitchen at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Open kitchen at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa is very much “of the moment,” part of a nationwide trend of chic and eclectic Middle Eastern fine dining restaurants. At lunch and dinner, diners at Dyafa usually start with an order of those same mezze spreads as at Reem’s, highlighted by a smoky baba ghanoush that is so smoky that you’d swear it has an ounce of mezcal in it. Lunch tends to be more simpler fare, led by saj wraps that might be the “shish tawook” filled with spicy chicken kebab or turmeric-spiced cauliflower, eggplant and feta cheese in the “Steph Curry.” The latter is obviously an Oakland must-order for the name alone. Dinner sports a much more extensive selection of cold mezze and hot mezze, plus large plates like sumac-spiced chicken confit and braised lamb shank with garlic yogurt. \u003c/p>\n\u003cfigure id=\"attachment_129903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8268-new.jpg\" alt=\"Mezze Sampler at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezze Sampler at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8279-new.jpg\" alt=\"Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two restaurants reside in two complete opposite worlds view-wise. Dyafa looks at the Oakland Estuary’s leisurely boats and tourist scene, while Reem’s 40-seat dining room and vast patio gazes at the frenetic area around Fruitvale BART. Only Dyafa, though, has a popular bar with excellent Arab-leaning cocktails from Alta Group Beverage Director Aaron Paul that seem to be popular even at noon on a weekday, with witty names to boot like To Yaffa With Love (vodka, cara cara orange, curaçao, Grand Poppy liqueur). \u003c/p>\n\u003cfigure id=\"attachment_129908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8259-new.jpg\" alt=\"View of outdoor patio and Oakland Estuary in Jack London Square.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of outdoor patio and Oakland Estuary in Jack London Square. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8240-new.jpg\" alt=\"Bar at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5060-new.jpg\" alt=\"Dyafa's nature design with tree roots dangling from exposed rafters.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's nature design with tree roots dangling from exposed rafters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa also sports a sleek Middle East-meets-California nature design with tree roots dangling from exposed rafters and mosaic tiles on the floor. Reem’s is definitely not trying to be anything hip or lounge-like. Instead, the space is homey and charming as both a meal-gathering place and weekday freelance workforce office. It boasts bright colors (think light green, pink, yellow); Arabic script on the walls including the names of Kickstarter donors; a bakery case, open kitchen and ordering counter; and a mural of Rasmea Odeh and \u003ca href=\"https://en.wikipedia.org/wiki/Shooting_of_Oscar_Grant\">Oscar Grant\u003c/a> (the unarmed black man killed at Fruitvale BART in 2009).\u003c/p>\n\u003cfigure id=\"attachment_129863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5021-new.jpg\" alt=\"Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ah, the mural. Much has been written about the controversy of the mural and Eater SF’s Andrew Dalton has a thorough breakdown of the situation last summer when “J., the Jewish News of California,” featured an op-ed denouncing the artwork’s meaning and a \u003ca href=\"https://sf.eater.com/2017/6/23/15820576/reems-arab-bakery-rasema-odeh-oakland-controversy\">large controversy\u003c/a> emerged. \u003c/p>\n\u003cfigure id=\"attachment_129874\" class=\"wp-caption aligncenter\" style=\"max-width: 1858px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8062-new.jpg\" alt=\"Statement about the mural.\" width=\"1858\" height=\"1239\" class=\"size-full wp-image-129874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new.jpg 1858w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-520x347.jpg 520w\" sizes=\"(max-width: 1858px) 100vw, 1858px\">\u003cfigcaption class=\"wp-caption-text\">Statement about the mural. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the aftermath, there were death threats, a cascade of threatening Yelp reviews (mostly from non-diners), protesters, a need for Oakland police to be stationed outside, and even a star turn in, of all places, \u003ca href=\"https://www.breitbart.com/california/2017/06/20/oakland-bakery-pays-homage-to-convicted-soon-to-be-deported-palestinian-terrorist-rasmea-odeh/\">Breitbart\u003c/a>. \u003c/p>\n\u003cp>That all was definitely not in the business plan for a place that encourages to \u003cstrong>“#Feelthewarmth”\u003c/strong> and has a vision to “build strong, resilient community” in the power of food. \u003c/p>\n\u003cp>The mural is important to Reem because she sees Odeh, a Palestinian, as a “symbol of unfairness in immigration.” Odeh was convicted in 1969 of being involved in a supermarket bombing that killed two Israeli students in Jerusalem. After a decade in jail, she was freed in a prisoner exchange with the Palestinians and immigrated to the U.S. in the 1990s. She was instrumental in organizing the massive Women’s Marches of January 2017, but, because officials claimed that her conviction from 1969 was never reported to U.S. officials, Odeh was deported back to her homeland of Jordan last fall. \u003c/p>\n\u003cp>Reem continually seeks the healthy discussion that the topic badly needs, telling us “a lot of it wasn’t even about the mural. It was the fact that I was Palestinian and Arab.” She admits, “Naturally, that could’ve broken me down and forced me to be quiet, which, at the beginning I was afraid and didn’t know how to maneuver.” However, “the community came through ten times as much than the other side, like ‘we have your back.’ It created an opportunity for me to educate folks about who Rasmea is and why she’s important. And who Oscar Grant is and why the symbol of him on my wall is important.” \u003c/p>\n\u003cp>Race, religion, police actions, the question of Israel and Palestine, immigration — these are of course complex and touchy subjects, no doubt egged on by the current administration as Reem is quick to point out. Regardless of mural opinions, we all can agree that disrespectful Yelp reviews don’t help anything and that Reem’s model of worker fairness and community togetherness is a model that can — and should — defeat religious and political barriers. \u003c/p>\n\u003cp>At La Cocina, Reem realized that, yes, she wanted a small bakery but also be to big picture-minded. Remember “saving the world” at Tufts? She’s working at it. Reem and her peers are already making progress right at home in Fruitvale with a food and drink “ecosystem” between the bakery and neighbors \u003ca href=\"http://www.aleindustries.com/\">Ale Industries\u003c/a> and \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> (you can get both at Reem’s). She is hoping to make her own za’atar blend by hiring a group of refugees in the Bay Area to do the work. Who knows what else is on the horizon?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“So much of my restaurants are an homage to Oakland,” Reem acknowledges. Whether you’re dining at Reem’s restaurants in Fruitvale or Jack London Square, you know that you’re at a place trying to lift up its community and you’re very much in Oakland. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses",
"authors": [
"byline_bayareabites_129373"
],
"series": [
"bayareabites_16196"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_366",
"bayareabites_90",
"bayareabites_358"
],
"tags": [
"bayareabites_16211",
"bayareabites_16212",
"bayareabites_9845",
"bayareabites_295",
"bayareabites_16213",
"bayareabites_15743",
"bayareabites_15551"
],
"featImg": "bayareabites_129917",
"label": "bayareabites_16196"
},
"bayareabites_129312": {
"type": "posts",
"id": "bayareabites_129312",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129312",
"score": null,
"sort": [
1532470844000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1532470844,
"format": "image",
"disqusTitle": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"title": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\n\u003cp>https://youtu.be/fr86c-TQRZ4?t=18m7s\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=BEa4SnWjlUs\u003c/p>\n\n",
"disqusIdentifier": "129312 https://ww2.kqed.org/bayareabites/?p=129312",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/24/craving-vegetarian-vegan-lunch-in-san-franciscos-mission/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2267,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1539806082,
"excerpt": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
"title": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"datePublished": "2018-07-24T15:20:44-07:00",
"dateModified": "2018-10-17T12:54:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"status": "publish",
"path": "/bayareabites/129312/craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fr86c-TQRZ4'\n title='//www.youtube.com/embed/fr86c-TQRZ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/BEa4SnWjlUs'\n title='//www.youtube.com/embed/BEa4SnWjlUs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129312/craving-vegetarian-vegan-lunch-in-san-franciscos-mission",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_358",
"bayareabites_1873"
],
"tags": [
"bayareabites_13419",
"bayareabites_14745",
"bayareabites_1871",
"bayareabites_108"
],
"featImg": "bayareabites_129532",
"label": "bayareabites"
},
"bayareabites_129326": {
"type": "posts",
"id": "bayareabites_129326",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "129326",
"score": null,
"sort": [
1531325366000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1531325366,
"format": "standard",
"disqusTitle": "5 Savory San Francisco Summer Treats (that aren’t Ice Cream)",
"title": "5 Savory San Francisco Summer Treats (that aren’t Ice Cream)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat.\u003c/em> \u003c/p>\n\u003cp>As the weather heats up (well as much as it can for San Francisco), summer revelers can probably be seen more and more with ice cream cones or nice frosty drinks in their hands. \u003c/p>\n\u003cp>While there is definitely nothing wrong with ice cream in the summer, there are definitely some dishes here in the city that can just as easily help you combat the heat--and they're probably better at keeping you a little fuller a little longer than your favorite dairy confection. \u003c/p>\n\u003cp>Now, we know that with just about every other season, San Francisco's summer is very mild and we have yet to hit the stride of our highly anticipated \"Indian Summer.\" However, with already some unseasonably hot days on the books this year, the following dishes should keep you cool and satiated, and some can even keep you warm for those summer days that just don't feel like summer days. \u003c/p>\n\u003cfigure id=\"attachment_129338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg\" alt=\"Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/One+Market+Restaurant/@37.7941414,-122.3947602,15z/data=!4m5!3m4!1s0x0:0x47689ad2e32a0afe!8m2!3d37.7941414!4d-122.3947602\">1 Market St, San Francisco\u003c/a> (Also available via \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>San Francisco institution, One Market, takes its Summer Fridays very seriously, as its “Back Porch BBQ” menu makes a return to the restaurant's weekly offerings. \u003c/p>\n\u003cp>Chef Mark Dommen revives their menu of summer BBQ favorites, including 12-hour beef brisket, St. Louis style ribs, a smoked pork belly \"BLT,\" and a slew of traditional summer picnic sides like potato salad and coleslaw. Included with most of the dishes is the tangy house-made BBQ sauce; it's highly recommended that you drench everything in it. \u003c/p>\n\u003cfigure id=\"attachment_129342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg\" alt=\"The One Market Back Porch BBQ Smoked Pork Belly BLT\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The One Market Back Porch BBQ Smoked Pork Belly BLT \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg\" alt=\"One Market's side of potato salad\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One Market's side of potato salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Back Porch BBQ menu is only available on Fridays (but what better way to have a summer Friday than enjoying a barbecue without actually having to set up a grill?). Swing by One Market's back entrance for pick-up directly from their kitchen from 11:30am to 2pm. If you're unable to get there in time, or if your company doesn't believe in Summer Fridays for some early BBQ enjoyment, the Back Porch BBQ offerings can also be ordered and delivered via \u003ca href=\"http://<a%20href=\" https:>Caviar\u003c/a> from 11:30am to 8:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg\" alt=\"The $5 gin martini from One Market's lunch cocktail menu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $5 gin martini from One Market's lunch cocktail menu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note, though, that if you happen to come by for pick-up, it's not a bad idea to enjoy One Market's $5 lunch cocktail menu. Nothing like a grown-up lunch dirty martini to start off your weekend. \u003c/p>\n\u003cfigure id=\"attachment_129337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg\" alt=\"The chol-myun, or spicy cold noodles with cucumbers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun, or spicy cold noodles with cucumbers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Noodles\u003c/h2>\n\u003cp>\u003ca href=\"http://places.singleplatform.com/mugu-boka-korean-bbq-restaurant/menu?ref=google\">Muguboka\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Muguboka+Restaurant/@37.7771411,-122.4653014,17z/data=!3m1!4b1!4m5!3m4!1s0x8085874750386f29:0x73a984bf77430585!8m2!3d37.7771369!4d-122.4631127\">401 Balboa St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Although they offer a full list of Korean BBQ favorites, Muguboka--which roughly translates to “let’s eat it” in Korean--has something on the very back page of their menu to both keep you hot and cold: their chol-myun, or cold noodles. \u003c/p>\n\u003cp>Arguably, the best part of this literally very cool dish, is the springy and chewy texture of the chol-myun noodles (chol-myun could refer to the noodle dish or just the noodles themselves). Made from corn starch and wheat flour, the chol-myun are addictively fun to slurp up and eat. The dish is typically dressed with a spicy and tangy sauce that's made with gochujang chili paste, garlic, vinegar, and sugar and served with assorted veggies. \u003c/p>\n\u003cfigure id=\"attachment_129336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg\" alt=\"The chol-myun noodles are addictively springy and chewy\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun noodles are addictively springy and chewy \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chol-myun is usually eaten as a snack dish, the portion sizes at Muguboka are definitely entree-worthy and easily shareable--pending you don't get too addicted and can actually share them. \u003c/p>\n\u003cfigure id=\"attachment_129335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg\" alt=\"Muguboka's ban chan offering\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka's ban chan offering \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg\" alt=\"Muguboka offers other traditional Korean staples like kimchi jjigae\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka offers other traditional Korean staples like kimchi jjigae \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Muguboka, they offer a couple other versions of this dish, including some with radish and beef and others that are made using a buckwheat noodle instead of the chol-myun. \u003c/p>\n\u003cfigure id=\"attachment_129333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg\" alt=\"A traditional bibimbap served in a hot stone bowl\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional bibimbap served in a hot stone bowl \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is on an unassuming street in the Inner Richmond neighborhood, but is definitely worth stepping into, even if not for the chol-myun. The small team there is consistently pleasant and have been known to throw in complimentary dishes just because! \u003c/p>\n\u003cfigure id=\"attachment_129350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg\" alt=\"The Matchazuke is topped with nori and togarashi\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is topped with nori and togarashi \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Matchazuke\u003c/h2>\n\u003cp>\u003ca href=\"https://stonemillmatcha.com/\">Stonemill Matcha\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639899,-122.423798,17z/data=!3m2!4b1!5s0x808f7e22feaf131f:0x56d6e9e2a0cd9be0!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639857!4d-122.4216093\">561 Valencia St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Judging by the consistent lines out the doors, it's likely you've probably stopped by Stonemill Matcha already to take a gander at their ever-enticing case of pastries and sweets. \u003c/p>\n\u003cfigure id=\"attachment_129349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg\" alt=\"The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, Stonemill's savory options are nothing to scoff at. Case in point is the matchazuke. The matchazuke can be ordered at the register (after selecting from that case of sugary matcha-infused wonders) and comes in a large ceramic bowl filled with rice and topped with a sizable slab of salmon and togarashi and nori. Everything in the bowl is then bathed in umami in the form of a chicken dashi and matcha tea broth. \u003c/p>\n\u003cfigure id=\"attachment_129351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg\" alt=\"The Stonemill Matcha matcha cream pie\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stonemill Matcha matcha cream pie \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish is delicate and refreshing, while still feeling substantial and filling--a perfect dish that will squash hunger pangs without making you feel sluggish afterwards...but if you decide to also indulge in the offerings from the pastry case (which we cannot encourage enough), we can't promise anything. For sweet tooth-havers, the matcha cream pie and matcha cookies with toasted rice are a good start. \u003c/p>\n\u003cfigure id=\"attachment_129348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg\" alt=\"Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And if you need even more refreshment with the matchazuke, the sparkling matcha (seltzer with a shot of matcha) is a unique offering to sip on for some summer cooling. \u003c/p>\n\u003cfigure id=\"attachment_129332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg\" alt=\"The Kumamoto oysters with the Grassy Bar and Saquish\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kumamoto oysters with the Grassy Bar and Saquish \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oysters\u003c/h2>\n\u003cp>\u003ca href=\"https://leossf.com/menus/\">Leo’s Oyster Bar\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Leo's+Oyster+Bar/@37.7940232,-122.4047164,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808a8a08b909:0x5c431a81412b8216!8m2!3d37.7940232!4d-122.4025277\">568 Sacramento St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Surrounded by the offices of major companies and their suited up employees in the Financial District, Leo's Oyster Bar provides a nice, almost tropical escape, which just so happens to also involve an ever rotating list of fresh oysters. \u003c/p>\n\u003cfigure id=\"attachment_129330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg\" alt=\"In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it can be hard to snag a dinner reservation at Leo's, try instead sidling up at the open bar seats if you're just going for their selection of oysters and clams. Just ask for a raw bar menu, and order to your heart's content. If you go for this method, you may want to consider grabbing a seat to the immediate left from the front entrance where you'll get the most real estate against the highly Instagrammable Ken Fulk-designed wallpaper. \u003c/p>\n\u003cfigure id=\"attachment_129331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg\" alt=\"Oysters from the raw bar range from four to five dollars\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oysters from the raw bar range from four to five dollars \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Off the raw bar, you can expect an array of pre-shucked oysters as well as \"composed oysters\" which come dressed or topped with a variety of accoutrements including caviar, sea urchin, and pickled tomatoes. And since you're already enjoying the raw bar, might as well enjoy the regular alcoholic bar. Order cocktails alongside your oysters, or sneak away to The Hideout, Leo's very own lux cocktail lounge nestled away in the back behind the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg\" alt=\"The Cebiche Pescado is marinated in leche de tigre and rocoto peppers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado is marinated in leche de tigre and rocoto peppers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche\u003c/h2>\n\u003cp>\u003ca href=\"http://piqueos.com/\">Piqueo’s\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Piqueo's/@37.7387661,-122.416279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e59c747e0e1:0xd843c5e4a1475565!8m2!3d37.7387619!4d-122.4140903\">5631, 830 Cortland Ave, San Francisco\u003c/a>\u003c/p>\n\u003cp>If mollusks aren't your speed, venture to Bernal Heights and visit Piqueo's, which should be able to sate your other seafood cravings. \u003c/p>\n\u003cp>As a Peruvian restaurant, Piqueo's obviously serves the Peruvian national dish of cebiche, and they serve it very well and in four variations. While all of Piqueo's cebiches are made using locally sourced sustainable fish, the restaurant is well-known for its Cebiche Pescado and Cebiche Chino-Peruano. \u003c/p>\n\u003cfigure id=\"attachment_129346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg\" alt=\"The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cebiche Pescado is simply the fresh fish of the day, marinated and served with leche de tigre and spicy rocoto peppers (which are grown on chef owner, Carlos Altamirano's own farm in Half Moon Bay). The Chino-Peruano takes on Chinese flavors by being served as ahi tuna with rocoto pepper sweet chili leche de tigre and garnished with wonton chips. All versions of he Piqueo's cebiches can be served with fried plantain chips, which are perfect for scooping every bit of fish and garnish. \u003c/p>\n\u003cfigure id=\"attachment_129345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg\" alt=\"The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's is just one of chef Carlos Altamirano's concepts, alongside other Peruvian restaurants in the Bay Area, including the very popular \u003ca href=\"http://www.mochicasf.com/\">Mochica\u003c/a> in the Potrero Hill neighborhood of San Francisco and \u003ca href=\"http://lacostanerarestaurant.com/\">La Costanera\u003c/a> in Half Moon Bay. The aforementioned cebiches are available at all of Chef Altamirano's restaurants, should you find yourself not near enough to Piqueo's for your liking. \u003c/p>\n\n",
"disqusIdentifier": "129326 https://ww2.kqed.org/bayareabites/?p=129326",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/07/11/5-savory-san-francisco-summer-treats-that-arent-ice-cream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1574,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1531492186,
"excerpt": "With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat. ",
"title": "5 Savory San Francisco Summer Treats (that aren’t Ice Cream) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Savory San Francisco Summer Treats (that aren’t Ice Cream)",
"datePublished": "2018-07-11T09:09:26-07:00",
"dateModified": "2018-07-13T07:29:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-savory-san-francisco-summer-treats-that-arent-ice-cream",
"status": "publish",
"path": "/bayareabites/129326/5-savory-san-francisco-summer-treats-that-arent-ice-cream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat.\u003c/em> \u003c/p>\n\u003cp>As the weather heats up (well as much as it can for San Francisco), summer revelers can probably be seen more and more with ice cream cones or nice frosty drinks in their hands. \u003c/p>\n\u003cp>While there is definitely nothing wrong with ice cream in the summer, there are definitely some dishes here in the city that can just as easily help you combat the heat--and they're probably better at keeping you a little fuller a little longer than your favorite dairy confection. \u003c/p>\n\u003cp>Now, we know that with just about every other season, San Francisco's summer is very mild and we have yet to hit the stride of our highly anticipated \"Indian Summer.\" However, with already some unseasonably hot days on the books this year, the following dishes should keep you cool and satiated, and some can even keep you warm for those summer days that just don't feel like summer days. \u003c/p>\n\u003cfigure id=\"attachment_129338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg\" alt=\"Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/One+Market+Restaurant/@37.7941414,-122.3947602,15z/data=!4m5!3m4!1s0x0:0x47689ad2e32a0afe!8m2!3d37.7941414!4d-122.3947602\">1 Market St, San Francisco\u003c/a> (Also available via \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a>)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco institution, One Market, takes its Summer Fridays very seriously, as its “Back Porch BBQ” menu makes a return to the restaurant's weekly offerings. \u003c/p>\n\u003cp>Chef Mark Dommen revives their menu of summer BBQ favorites, including 12-hour beef brisket, St. Louis style ribs, a smoked pork belly \"BLT,\" and a slew of traditional summer picnic sides like potato salad and coleslaw. Included with most of the dishes is the tangy house-made BBQ sauce; it's highly recommended that you drench everything in it. \u003c/p>\n\u003cfigure id=\"attachment_129342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg\" alt=\"The One Market Back Porch BBQ Smoked Pork Belly BLT\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The One Market Back Porch BBQ Smoked Pork Belly BLT \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg\" alt=\"One Market's side of potato salad\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One Market's side of potato salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Back Porch BBQ menu is only available on Fridays (but what better way to have a summer Friday than enjoying a barbecue without actually having to set up a grill?). Swing by One Market's back entrance for pick-up directly from their kitchen from 11:30am to 2pm. If you're unable to get there in time, or if your company doesn't believe in Summer Fridays for some early BBQ enjoyment, the Back Porch BBQ offerings can also be ordered and delivered via \u003ca href=\"http://<a%20href=\" https:>Caviar\u003c/a> from 11:30am to 8:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg\" alt=\"The $5 gin martini from One Market's lunch cocktail menu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $5 gin martini from One Market's lunch cocktail menu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note, though, that if you happen to come by for pick-up, it's not a bad idea to enjoy One Market's $5 lunch cocktail menu. Nothing like a grown-up lunch dirty martini to start off your weekend. \u003c/p>\n\u003cfigure id=\"attachment_129337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg\" alt=\"The chol-myun, or spicy cold noodles with cucumbers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun, or spicy cold noodles with cucumbers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Noodles\u003c/h2>\n\u003cp>\u003ca href=\"http://places.singleplatform.com/mugu-boka-korean-bbq-restaurant/menu?ref=google\">Muguboka\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Muguboka+Restaurant/@37.7771411,-122.4653014,17z/data=!3m1!4b1!4m5!3m4!1s0x8085874750386f29:0x73a984bf77430585!8m2!3d37.7771369!4d-122.4631127\">401 Balboa St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Although they offer a full list of Korean BBQ favorites, Muguboka--which roughly translates to “let’s eat it” in Korean--has something on the very back page of their menu to both keep you hot and cold: their chol-myun, or cold noodles. \u003c/p>\n\u003cp>Arguably, the best part of this literally very cool dish, is the springy and chewy texture of the chol-myun noodles (chol-myun could refer to the noodle dish or just the noodles themselves). Made from corn starch and wheat flour, the chol-myun are addictively fun to slurp up and eat. The dish is typically dressed with a spicy and tangy sauce that's made with gochujang chili paste, garlic, vinegar, and sugar and served with assorted veggies. \u003c/p>\n\u003cfigure id=\"attachment_129336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg\" alt=\"The chol-myun noodles are addictively springy and chewy\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun noodles are addictively springy and chewy \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chol-myun is usually eaten as a snack dish, the portion sizes at Muguboka are definitely entree-worthy and easily shareable--pending you don't get too addicted and can actually share them. \u003c/p>\n\u003cfigure id=\"attachment_129335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg\" alt=\"Muguboka's ban chan offering\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka's ban chan offering \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg\" alt=\"Muguboka offers other traditional Korean staples like kimchi jjigae\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka offers other traditional Korean staples like kimchi jjigae \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Muguboka, they offer a couple other versions of this dish, including some with radish and beef and others that are made using a buckwheat noodle instead of the chol-myun. \u003c/p>\n\u003cfigure id=\"attachment_129333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg\" alt=\"A traditional bibimbap served in a hot stone bowl\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional bibimbap served in a hot stone bowl \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is on an unassuming street in the Inner Richmond neighborhood, but is definitely worth stepping into, even if not for the chol-myun. The small team there is consistently pleasant and have been known to throw in complimentary dishes just because! \u003c/p>\n\u003cfigure id=\"attachment_129350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg\" alt=\"The Matchazuke is topped with nori and togarashi\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is topped with nori and togarashi \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Matchazuke\u003c/h2>\n\u003cp>\u003ca href=\"https://stonemillmatcha.com/\">Stonemill Matcha\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639899,-122.423798,17z/data=!3m2!4b1!5s0x808f7e22feaf131f:0x56d6e9e2a0cd9be0!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639857!4d-122.4216093\">561 Valencia St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Judging by the consistent lines out the doors, it's likely you've probably stopped by Stonemill Matcha already to take a gander at their ever-enticing case of pastries and sweets. \u003c/p>\n\u003cfigure id=\"attachment_129349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg\" alt=\"The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, Stonemill's savory options are nothing to scoff at. Case in point is the matchazuke. The matchazuke can be ordered at the register (after selecting from that case of sugary matcha-infused wonders) and comes in a large ceramic bowl filled with rice and topped with a sizable slab of salmon and togarashi and nori. Everything in the bowl is then bathed in umami in the form of a chicken dashi and matcha tea broth. \u003c/p>\n\u003cfigure id=\"attachment_129351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg\" alt=\"The Stonemill Matcha matcha cream pie\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stonemill Matcha matcha cream pie \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish is delicate and refreshing, while still feeling substantial and filling--a perfect dish that will squash hunger pangs without making you feel sluggish afterwards...but if you decide to also indulge in the offerings from the pastry case (which we cannot encourage enough), we can't promise anything. For sweet tooth-havers, the matcha cream pie and matcha cookies with toasted rice are a good start. \u003c/p>\n\u003cfigure id=\"attachment_129348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg\" alt=\"Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And if you need even more refreshment with the matchazuke, the sparkling matcha (seltzer with a shot of matcha) is a unique offering to sip on for some summer cooling. \u003c/p>\n\u003cfigure id=\"attachment_129332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg\" alt=\"The Kumamoto oysters with the Grassy Bar and Saquish\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kumamoto oysters with the Grassy Bar and Saquish \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oysters\u003c/h2>\n\u003cp>\u003ca href=\"https://leossf.com/menus/\">Leo’s Oyster Bar\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Leo's+Oyster+Bar/@37.7940232,-122.4047164,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808a8a08b909:0x5c431a81412b8216!8m2!3d37.7940232!4d-122.4025277\">568 Sacramento St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Surrounded by the offices of major companies and their suited up employees in the Financial District, Leo's Oyster Bar provides a nice, almost tropical escape, which just so happens to also involve an ever rotating list of fresh oysters. \u003c/p>\n\u003cfigure id=\"attachment_129330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg\" alt=\"In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it can be hard to snag a dinner reservation at Leo's, try instead sidling up at the open bar seats if you're just going for their selection of oysters and clams. Just ask for a raw bar menu, and order to your heart's content. If you go for this method, you may want to consider grabbing a seat to the immediate left from the front entrance where you'll get the most real estate against the highly Instagrammable Ken Fulk-designed wallpaper. \u003c/p>\n\u003cfigure id=\"attachment_129331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg\" alt=\"Oysters from the raw bar range from four to five dollars\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oysters from the raw bar range from four to five dollars \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Off the raw bar, you can expect an array of pre-shucked oysters as well as \"composed oysters\" which come dressed or topped with a variety of accoutrements including caviar, sea urchin, and pickled tomatoes. And since you're already enjoying the raw bar, might as well enjoy the regular alcoholic bar. Order cocktails alongside your oysters, or sneak away to The Hideout, Leo's very own lux cocktail lounge nestled away in the back behind the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg\" alt=\"The Cebiche Pescado is marinated in leche de tigre and rocoto peppers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado is marinated in leche de tigre and rocoto peppers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche\u003c/h2>\n\u003cp>\u003ca href=\"http://piqueos.com/\">Piqueo’s\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Piqueo's/@37.7387661,-122.416279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e59c747e0e1:0xd843c5e4a1475565!8m2!3d37.7387619!4d-122.4140903\">5631, 830 Cortland Ave, San Francisco\u003c/a>\u003c/p>\n\u003cp>If mollusks aren't your speed, venture to Bernal Heights and visit Piqueo's, which should be able to sate your other seafood cravings. \u003c/p>\n\u003cp>As a Peruvian restaurant, Piqueo's obviously serves the Peruvian national dish of cebiche, and they serve it very well and in four variations. While all of Piqueo's cebiches are made using locally sourced sustainable fish, the restaurant is well-known for its Cebiche Pescado and Cebiche Chino-Peruano. \u003c/p>\n\u003cfigure id=\"attachment_129346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg\" alt=\"The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cebiche Pescado is simply the fresh fish of the day, marinated and served with leche de tigre and spicy rocoto peppers (which are grown on chef owner, Carlos Altamirano's own farm in Half Moon Bay). The Chino-Peruano takes on Chinese flavors by being served as ahi tuna with rocoto pepper sweet chili leche de tigre and garnished with wonton chips. All versions of he Piqueo's cebiches can be served with fried plantain chips, which are perfect for scooping every bit of fish and garnish. \u003c/p>\n\u003cfigure id=\"attachment_129345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg\" alt=\"The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's is just one of chef Carlos Altamirano's concepts, alongside other Peruvian restaurants in the Bay Area, including the very popular \u003ca href=\"http://www.mochicasf.com/\">Mochica\u003c/a> in the Potrero Hill neighborhood of San Francisco and \u003ca href=\"http://lacostanerarestaurant.com/\">La Costanera\u003c/a> in Half Moon Bay. The aforementioned cebiches are available at all of Chef Altamirano's restaurants, should you find yourself not near enough to Piqueo's for your liking. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/129326/5-savory-san-francisco-summer-treats-that-arent-ice-cream",
"authors": [
"11494"
],
"categories": [
"bayareabites_109",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_218"
],
"featImg": "bayareabites_129347",
"label": "bayareabites"
},
"bayareabites_128908": {
"type": "posts",
"id": "bayareabites_128908",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "128908",
"score": null,
"sort": [
1528900763000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1528900763,
"format": "image",
"disqusTitle": "5 Ways to Celebrate Pride Month with Food and Drink",
"title": "5 Ways to Celebrate Pride Month with Food and Drink",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "128908 https://ww2.kqed.org/bayareabites/?p=128908",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/06/13/5-ways-to-celebrate-pride-month-with-food-and-drink/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1976,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1529942452,
"excerpt": "With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy. ",
"title": "5 Ways to Celebrate Pride Month with Food and Drink | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Ways to Celebrate Pride Month with Food and Drink",
"datePublished": "2018-06-13T07:39:23-07:00",
"dateModified": "2018-06-25T09:00:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-ways-to-celebrate-pride-month-with-food-and-drink",
"status": "publish",
"path": "/bayareabites/128908/5-ways-to-celebrate-pride-month-with-food-and-drink",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/128908/5-ways-to-celebrate-pride-month-with-food-and-drink",
"authors": [
"11494"
],
"categories": [
"bayareabites_109",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_2321",
"bayareabites_9445",
"bayareabites_16183",
"bayareabites_2327"
],
"featImg": "bayareabites_128932",
"label": "bayareabites"
},
"bayareabites_128689": {
"type": "posts",
"id": "bayareabites_128689",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "128689",
"score": null,
"sort": [
1528212462000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1528212462,
"format": "standard",
"disqusTitle": "50 Best Restaurants in Sonoma County 2018",
"title": "50 Best Restaurants in Sonoma County 2018",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "128689 https://ww2.kqed.org/bayareabites/?p=128689",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/06/05/50-best-restaurants-in-sonoma-county-2018/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 6618,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 59
},
"modified": 1528396138,
"excerpt": "From fabulous food trucks to fancy wine country fare, we present the best Sonoma County restaurants for every craving - handpicked by people who eat for a living.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "From fabulous food trucks to fancy wine country fare, we present the best Sonoma County restaurants for every craving - handpicked by people who eat for a living.",
"title": "50 Best Restaurants in Sonoma County 2018 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "50 Best Restaurants in Sonoma County 2018",
"datePublished": "2018-06-05T08:27:42-07:00",
"dateModified": "2018-06-07T11:28:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "50-best-restaurants-in-sonoma-county-2018",
"status": "publish",
"sourceUrl": "https://www.kqed.org/bayareabites/category/guides-2",
"nprByline": "Heather Irwin, Diane Peterson, Carey Sweet, \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>",
"source": "Guides",
"path": "/bayareabites/128689/50-best-restaurants-in-sonoma-county-2018",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/128689/50-best-restaurants-in-sonoma-county-2018",
"authors": [
"byline_bayareabites_128689"
],
"categories": [
"bayareabites_109",
"bayareabites_11028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_15156"
],
"featImg": "bayareabites_128704",
"label": "source_bayareabites_128689"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=guides-2": {
"isFetching": false,
"latestQuery": {
"from": 60,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 243,
"relation": "eq"
},
"items": [
"bayareabites_130715",
"bayareabites_130730",
"bayareabites_130595",
"bayareabites_130377",
"bayareabites_130314",
"bayareabites_130171",
"bayareabites_129981",
"bayareabites_129373",
"bayareabites_129312",
"bayareabites_129326",
"bayareabites_128908",
"bayareabites_128689"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_guides-2": {
"isLoading": true
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"source_bayareabites_130715": {
"type": "terms",
"id": "source_bayareabites_130715",
"meta": {
"override": true
},
"name": "Bay Area Bites",
"link": "https://www.kqed.org/bayareabites",
"isLoading": false
},
"source_bayareabites_128689": {
"type": "terms",
"id": "source_bayareabites_128689",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://www.kqed.org/bayareabites/category/guides-2",
"isLoading": false
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_464": {
"type": "terms",
"id": "bayareabites_464",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "464",
"found": true
},
"relationships": {},
"featImg": null,
"name": "autumn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "autumn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 429,
"slug": "autumn",
"isLoading": false,
"link": "/bayareabites/tag/autumn"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_16237": {
"type": "terms",
"id": "bayareabites_16237",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16237",
"found": true
},
"relationships": {},
"featImg": null,
"name": "german food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "german food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100567,
"slug": "german-food",
"isLoading": false,
"link": "/bayareabites/tag/german-food"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_218": {
"type": "terms",
"id": "bayareabites_218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 183,
"slug": "summer",
"isLoading": false,
"link": "/bayareabites/tag/summer"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_16244": {
"type": "terms",
"id": "bayareabites_16244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "american food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "american food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100574,
"slug": "american-food",
"isLoading": false,
"link": "/bayareabites/tag/american-food"
},
"bayareabites_16243": {
"type": "terms",
"id": "bayareabites_16243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100573,
"slug": "asian-food",
"isLoading": false,
"link": "/bayareabites/tag/asian-food"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1332": {
"type": "terms",
"id": "bayareabites_1332",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1332",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cider",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cider Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7774,
"slug": "cider",
"isLoading": false,
"link": "/bayareabites/category/cider"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_1844": {
"type": "terms",
"id": "bayareabites_1844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mocktails",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1432,
"slug": "mocktails",
"isLoading": false,
"link": "/bayareabites/category/mocktails"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_772": {
"type": "terms",
"id": "bayareabites_772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bars",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bars Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 754,
"slug": "bars",
"isLoading": false,
"link": "/bayareabites/tag/bars"
},
"bayareabites_504": {
"type": "terms",
"id": "bayareabites_504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 469,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/tag/beverages"
},
"bayareabites_16221": {
"type": "terms",
"id": "bayareabites_16221",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16221",
"found": true
},
"relationships": {},
"featImg": null,
"name": "low abv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "low abv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100551,
"slug": "low-abv",
"isLoading": false,
"link": "/bayareabites/tag/low-abv"
},
"bayareabites_16222": {
"type": "terms",
"id": "bayareabites_16222",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16222",
"found": true
},
"relationships": {},
"featImg": null,
"name": "no abv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "no abv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100552,
"slug": "no-abv",
"isLoading": false,
"link": "/bayareabites/tag/no-abv"
},
"bayareabites_16196": {
"type": "terms",
"id": "bayareabites_16196",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16196",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Restaurants 2018",
"description": null,
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New Restaurants 2018 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100526,
"slug": "new-restaurants-2018",
"isLoading": false,
"link": "/bayareabites/series/new-restaurants-2018"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_16211": {
"type": "terms",
"id": "bayareabites_16211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Besharam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Besharam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100541,
"slug": "besharam",
"isLoading": false,
"link": "/bayareabites/tag/besharam"
},
"bayareabites_16212": {
"type": "terms",
"id": "bayareabites_16212",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dyafa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dyafa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100542,
"slug": "dyafa",
"isLoading": false,
"link": "/bayareabites/tag/dyafa"
},
"bayareabites_9845": {
"type": "terms",
"id": "bayareabites_9845",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "El Huarache Loco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "El Huarache Loco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4299,
"slug": "el-huarache-loco",
"isLoading": false,
"link": "/bayareabites/tag/el-huarache-loco"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_16213": {
"type": "terms",
"id": "bayareabites_16213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Minnie Bell’s",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Minnie Bell’s Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100543,
"slug": "minnie-bells",
"isLoading": false,
"link": "/bayareabites/tag/minnie-bells"
},
"bayareabites_15743": {
"type": "terms",
"id": "bayareabites_15743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nyum Bai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nyum Bai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100073,
"slug": "nyum-bai",
"isLoading": false,
"link": "/bayareabites/tag/nyum-bai"
},
"bayareabites_15551": {
"type": "terms",
"id": "bayareabites_15551",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15551",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Reem's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Reem's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99881,
"slug": "reems",
"isLoading": false,
"link": "/bayareabites/tag/reems"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_2321": {
"type": "terms",
"id": "bayareabites_2321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gay pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gay pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1730,
"slug": "gay-pride",
"isLoading": false,
"link": "/bayareabites/tag/gay-pride"
},
"bayareabites_9445": {
"type": "terms",
"id": "bayareabites_9445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT Pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT Pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3899,
"slug": "lgbt-pride",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-pride"
},
"bayareabites_16183": {
"type": "terms",
"id": "bayareabites_16183",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBTQ",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBTQ Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100513,
"slug": "lgbtq",
"isLoading": false,
"link": "/bayareabites/tag/lgbtq"
},
"bayareabites_2327": {
"type": "terms",
"id": "bayareabites_2327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1731,
"slug": "pride",
"isLoading": false,
"link": "/bayareabites/tag/pride"
},
"bayareabites_15156": {
"type": "terms",
"id": "bayareabites_15156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99486,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/category/sonoma"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
